coconut curd chutney recipe with step by step photos. coconut curd chutney 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 coconut curd 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 tomato or onion 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, hotel style coconut chutney and red coconut 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.

if you are looking for more chutney recipes then do check:

• onion tomato chutney
• coconut chutney
• tomato chutney
• kerala style coconut chutney recipe.

coconut curd chutney recipe card below:

4.2 from 5 votes

print

coconut curd chutney

coconut curd chutney is another variation of a delicious coconut chutney made with yogurt. excellent with idli and dosas.

course snacks

cuisine south indian

prep time 12 minutes

cook time 3 minutes

total time 15 minutes

servings 2 to 3

author dassana

ingredients (1 cup = 250 ml)

main ingredients:

• ½ cup grated coconut, fresh or frozen
• 4 tablespoon roasted chana dal (roasted husked bengal gram)
• 4 tablespoon curd (yogurt or dahi)
• ½ inch ginger (adrak) - chopped
• 1 or 2 green chilies - depending on the heat in the chilies you can alter the quantity
• 5 to 6 tablespoon water for grinding the chutney
• salt as required

for tempering

• 10 to 12 curry leaves (kadi patta)
• 1 teaspoon mustard seeds (rai)
• 1 pinch asafoetida (hing)
• 1 to 2 dry red chilies (sookhi lal mirch)
• 1 tablespoon oil

how to make coconut curd chutney

1. in a bowl first whisk the yogurt till smooth.

2. take the coconut, roasted chana dal, ginger, green chili, salt and water in a chutney grinder. grind till the whole chutney mixture is smooth.

3. mix the chutney with the whisked yogurt. 

4. heat oil in a small pan. first crackle the mustard seeds.

5. then add the red chilies, curry leaves and asafoetida (hing).

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.

TRENDING NOW

falafel recipe, how to make falafel recipe

drumstick sambar recipe | murungakkai sambar recipe

how to make coconut curd chutney recipe:

1. measure and keep all the ingredients ready for the chutney.

2. in a bowl first whisk 4 tablespoons curd (yogurt or dahi) till smooth.

3. take ½ cup grated coconut (fresh or frozen) in a blender.

4. next add 4 tablespoons roasted chana dal, ½ inch chopped ginger and 1 to 2 green chilies.

5. also add salt as required and 5 to 6 tablespoons water in the chutney grinder. you can’t see the water as its gone beneath.

6. grind till the whole chutney mixture is smooth.

7. mix the chutney with the whisked curd (yogurt).

8. stir and mix well.

9. keep all the ingredients ready for the tempering of chutney.

10. heat 1 tablespoon oil in a small pan.

11. first crackle 1 teaspoon mustard seeds.

12. then add 1 to 2 dry red chilies, 10 to 12 curry leaves and a pinch of asafoetida (hing).

13. fry for some seconds till the curry leaves start to become crisp. make sure the red chilies don’t burn.

14. pour the tempering into the chutney.

15. stir and mix well.

serve the coconut curd chutney immediately with idli, dosa, uttapam or medu vada.

dassana

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.