Coconut curd chutney recipe with step by step photos. This yogurt coconut dip is served with idli, dosa, uttapam or vada. This is another variation of chutney which I often make along with South Indian tiffin breakfast or snacks.
This dip is preferred by my husband because it has his favorite ingredient curd/yogurt in it. The yogurt gives a slightly sour taste to it. While there are many variations of the chutney that you can make with coconut – my personal favorite is this classic coconut chutney that I make very often.
It tastes very good with idli and dosa or 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.
In fact you can make many varieties of chutney to along with your favorite South Indian snacks. It also depends upon your taste.
I served this coconut curd chutney with foxtail millet dosa and the combo was good.
How to make coconut curd chutney
1. Measure and keep all the ingredients ready for the chutney.
2. In a bowl first whisk 4 tablespoons curd (yogurt) 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 it has 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.
Tempering
9. Keep all the ingredients ready for the tempering of chutney.
10. Heat 1 tablespoon oil in a small pan. First crackle 1 teaspoon mustard seeds.
11. Then add 1 to 2 dry red chilies, 10 to 12 curry leaves and a pinch of asafoetida (hing).
12. Fry for some seconds till the curry leaves start to become crisp. Make sure the red chilies don’t burn.
13. Pour the tempering into the chutney.
14. Stir and mix well.
Serve the coconut curd chutney immediately with snacks like rava idli or rava dosa or set dosa or masala dosa or uttapam or mysore bonda.
More Chutney recipes
Coconut Curd Chutney (Yogurt Coconut Dip)
Ingredients
main ingredients
- ½ cup grated coconut, fresh or frozen
- 4 tablespoon roasted chana dal (roasted husked bengal gram)
- 4 tablespoon curd (yogurt)
- ½ inch ginger - 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
- 1 teaspoon mustard seeds
- 1 pinch asafoetida (hing)
- 1 to 2 dry red chilies
- 1 tablespoon oil
Instructions
Making Chutney
- In a bowl first whisk the yogurt till smooth.
- Take the coconut, roasted chana dal, ginger, green chili, salt and water in a chutney grinder. Grind till the whole chutney mixture is smooth.
- Mix the chutney with the whisked yogurt.
Tempering
- Heat oil in a small pan. First crackle the mustard seeds.
- Then add the red chilies, curry leaves and asafoetida (hing).
- Fry for some seconds till the curry leaves start to become crisp. Make sure the red chilies don't burn.
- Pour the tempering into the chutney and stir.
- Serve it immediately with idli, dosa, uttapam or medu vada.
Yummy recipe…I tried it, my family loved d addition of curd to coconut chutney….thanks for d recipe.
Welcome Sheena. Glad to know this.
Just a tip. Chutney with garlic becomes more tastier. I know few from south don’t prefer either onions or garlic . But definitely makes it yummier. One thing surprised me , yoghurt.. this doesn’t make it authentic south indian chutney. Instead coriander makes it perfect .
just a suggestion for readers. Foodies love all kinda tastes .. you can try.
Regards,
Abhijith
thanks abhijith for your suggestion.
Nice recipe.
I want to know more recipe of coconut chutney.
Thanks.
welcome parul. please search for more coconut recipes using google search button right at the top of the website.
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
thanks a lot megha.
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..
Hi tried this recipe it’s amazing n tasted yummy even without the seasoning.
Thnx.
Shifa.
welcome shifa
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
welcome shaz. i will post the lasun chutney recipe soon.
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
this chana dal is roasted chana dal. its not the chana dal which we used for making vadas. it is chana dal, but roasted. its called as dalia in south. you have to use it as it is. just add the dalia while grinding the chutney. btw in the north dalia is broken wheat or godhuma rava.
Thanks a lot for the reply Dassana. I will definitely try this chutney recipe.
welcome nimmi
Thanks a lot ! U r a blessing.
welcome blessey
Thanks Dassana !!
welcome lavanya
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.
thanks lavanya for pointing out the mistake. i have edited the recipe detail now. roasted chana dal has to be added in the first step with coconut.
Hi dassana im new to this blog .ur chutney is very tasty i tried today . I want to know the type of coconut chutney done by roadside vendors .it also tastes so good .so pls tell me
thanks. you can try this hotel style coconut chutney recipe – https://www.vegrecipesofindia.com/hotel-style-coconut-chutney-recipe/. not like street vendors, but good.