coconut curd chutney recipe, how to make coconut curd chutney recipe

coconut curd chutney recipe, coconut curd chutney

coconut curd chutney recipe for idli, dosa, uttapam or vada. this is another variation of coconut chutney which i often make along with south indian tiffin breakfast or snacks.

this chutney is preferred by my husband because it has his favorite ingredient curd/yogurt in it. the yogurt gives a slight sour taste to the chutney. this chutney taste very good with idli and dosa or plain uttapam. it can also go well with medu vada and onion or tomato uttapam. but the best combination is with idli, dosa and plain uttapam.

other variations of coconut chutney which i have already shared are sesame coconut chutney, mint coconut chutney, cilantro coconut chutney, red chili coconut chutney and coconut garlic chutney. in fact you can make many varieties of coconut chutney to along with your favorite south indian snacks. it also depends upon your taste.

i served this coconut curd chutney with foxtail millet/navane dosa and the combo was good.

coconut curd chutney recipe

if you are looking for more chutney recipes then do check onion tomato chutneycoconut chutney, hotel style coconut chutney, red chutney, cilantro chutney and pudina chutney.

coconut curd chutney recipe below:

coconut curd chutney
 
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COOK TIME
TOTAL TIME
 
coconut curd chutney recipe - another variation of a delicious coconut chutney made with curd/yogurt. excellent with idli and dosas.
AUTHOR:
RECIPE TYPE: snacks
CUISINE: south indian
SERVES: 2-3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
main ingredients:
  • ½ cup grated coconut, fresh/frozen
  • 4 tbsp roasted chana dal/ roasted husked bengal gram
  • 4 tbsp yogurt/curd
  • ½ inch ginger, chopped
  • 1 or 2 green chilies - depending on the heat in the chilies you can alter the quantity
  • 5 to 6 tbsp water for grinding the chutney
  • salt as required
for tempering
  • 10-12 curry leaves
  • 1 tsp mustard seeds/rai
  • a pinch of asafoetida/hing
  • 1-2 dry red chilies
  • 1 tbsp oil
INSTRUCTIONS
  1. in a bowl first whisk the yogurt till smooth.
  2. take the coconut, roasted chana dal, ginger, green chili and water in a chutney grinder. grind till the whole chutney mixture is smooth.
  3. mix the chutney with the whisked yogurt. season with salt and keep aside.
  4. heat oil in a small pan. first crackle the mustard seeds.
  5. then add the red chilies, curry leaves and asafoetida.
  6. fry for some seconds till the curry leaves start to become crisp. make sure the red chilies don't burn.
  7. pour the tempering into the chutney and stir.
  8. serve the coconut curd chutney immediately with idli, dosa, uttapam or medu vada.


{ 17 Responses }

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  1. Megha says

    Hello your recipes have all been amazing and helped me a lot even though I am yet a novice to cooking.God bless you for your perfection and dedication

  2. Megha says

    Hello Dassana, your recipes have all been amazing and helped perfectly even though I am young yet and a novice in cooking.God bless you for your dedication..

  3. says

    Hey if possible can u pls post lasan chutney receipe ps I’ve tried Many recipes and it’s always perfect thank u for all the lovely recipes that you’ve shared, god bless x

  4. Nimmi says

    Hello, I am a south Indian and make various type of chutneys for breakfast but have not tried any chutney with chana dal in it. Can u tell me that by saying chana dal or bengal gram you mean the actual chana dal ?or dalia? if it is dalia, can I use it as it is ? Pls reply Thank you

  5. Lavanya Panicker says

    Hello Dassana,

    In this coconut curd chutney recipe, in the ingredients section, you have mentioned about chana dal which is missing in the instructions part. Can you please tell at which stage is this dal supposed to be added.

    Regards,
    Lavanya P.