Coconut Chutney Recipe | Thengai Chutney | Idli Dosa Sidedish Recipes

Thengai chutney is another easy and best side dish for dosa, idli, chappathi , pongal and so on. Grated coconut comes handy in a hurry, to make this coconut chutney a little spicy for idli or dosa. Every home has its own variations, in my home itself each prefers differently. My dad only likes the thick coconut chutney/ ketti chutney which is not very watery and it goes well for bajji, bonda, vadai and paniyaram. Whereas my DH prefers watery with lots of tempering.

COCONUT CHUTNEY RECIPE

Recipe Category: Indian | Side dish

Preparation Time: 5 minutes Cooking Time: 2 minutes Serves: 2 

Ingredients:

Coconut Grated - 1/2 cup
Roasted Gram Dal (Pottukadalai) - 1/4 cup
Green Chillies - 2
Coriander Leaves - few
Curry Leaves - few
Water - As required
Rock Salt - to taste

To Temper:
Oil - 2 tsp

Mustard Seeds - 1 tsp

Urad Dhal - 1/2 tsp

Curry Leaves - 5-8 leaves

Method of Preparation:

In a small mixie jar/blender, add all the items under ingredients except water. Blend once. Add the water required. Blend to a smooth paste. In a tadka pan, heat oil and add the items to temper. Transfer to the coconut paste. Thengai Chutney is ready to serve with dosa. 

Notes:

• You can skip using coriander leaves and curry leaves. It adds more flavour and taste.
• While tempering, urad dal should be roasted til golden brown and can add red chilli.
• Adjust water consistency to your taste.

In Picture: Dosa served with coconut chutney.