Coconut chutney | Simple coconut fried gram chutney | Thengai chutney

Coconut chutney | Simple coconut fried gram chutney | Thengai chutney

Coconut/Thengai chutney is one of the staple foods of Tamilnadu cuisine. This chutney is very popular in Andhra too. No homes will have breakfast without this side company in South India. It goes well with idly, dosa, upma, venpongal and many other breakfast items. This is super easy and fast recipe, you can make just in few mins. A fresh coconut is all required to prepare this yum coconut chutney. Step wise pictures provided for beginners.

Coconut chutney | Simple coconut fried gram chutney | Thengai chutney
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
Coconut/Thengai chutney is one of the staple foods of tamilnadu cuisine. This chutney is very popular in Andhra too. No homes will have breakfast without this side company in southindia. It goes well with idly, dosa, upma, venpongal and many other breakfast items. This is super easy and fast recipe, you can make just in few mins. A fresh coconut is all required to prepare this yum coconut chutney. Stepwise pictures provided for beginners.
Course: Side Dish
Cuisine: Indian
Servings: 3 People
Ingredients
  • To grind:
  • Fresh coconut – 1cup grated/pieced
  • Fried gram – 1tbspn
  • Green chillies – 2 or 3
  • Ginger – ½ inch piece
  • Salt required – 1 tsp
  • To season:
  • Oil or ghee – 1tsp
  • Mustard – 1tsp
  • Jeera – ½ tsp (optional)
  • Split urad dal – 1 tsp
  • Hing/Asafoetida
  • Curry leaves - few
Instructions
  1. Chop/grate coconut. Wash green chillies and curry leaves.
  2. Wash and peel ginger.
  3. Recipe:
  4. Take coconut, fried gram, chillies, salt and ginger in a mixie jar. Grind them smooth by adding required water. Consistency can be altered based on liking by adding water.

  5. You can check the salt and spice level and add salt or chilly at this level.
  6. Chutney can be served without seasoning too.
  7. For seasoning heat a teaspoon of oil/ghee in a small pan. Add mustard seeds.
  8. Once mustard starts spluttering add jeera,split urad dal.
  9. When urad turns brown add hing and curry leaves. Fry for 5 seconds.
  10. Pour this mixture with oil on top of chutney and mix.
  11. Serve with idly or dosa.
Recipe Notes
  • You can make this chutney without fried gram also.
  • Green chillies can be replaced with red chillies. But green chilly gives the authentic taste.
  • Instead of ginger, use 1 or 2 garlic pods if you are using red chillies.

Pictorial Illustration:

  • Take coconut, fried gram, chilles, salt and ginger in a mixie jar. Grind them smooth by adding required water. Consistency can be altered based on liking by adding water.

  • You can check the salt and spice level and add salt or chilly at this level.
  • Chutney can be served without seasoning too.
  • For seasoning heat a teaspoon of oil/ghee in a small pan. Add mustard seeds.

  • Once mustard starts spluttering add jeera,split urad dal.

  • When urad turns brown add hing and curry leaves. Fry for 5 seconds.

  • Pour this mixture with oil on top of chutney and mix.
  • Serve with idly or dosa.

 

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