Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
6
votes
Coconut Curd Chutney (Yogurt Coconut Dip)
Coconut curd chutney is another variation of a delicious chutney made with yogurt, coconut, chana dal, herbs and spices. Excellent dip to go with idli and dosa.
Prep Time
12
minutes
mins
Cook Time
3
minutes
mins
Total Time
15
minutes
mins
Course:
Snacks
Cuisine:
South Indian
Difficulty Level:
Easy
Servings:
2
Calories:
362
kcal
Author:
Dassana Amit
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.
Nutrition
Calories:
362
kcal
|
Carbohydrates:
32
g
|
Protein:
8
g
|
Fat:
24
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
5
mg
|
Sodium:
835
mg
|
Potassium:
196
mg
|
Fiber:
14
g
|
Sugar:
7
g
|
Vitamin A:
296
IU
|
Vitamin B1 (Thiamine):
1
mg
|
Vitamin B2 (Riboflavin):
1
mg
|
Vitamin B3 (Niacin):
58
mg
|
Vitamin B6:
1
mg
|
Vitamin B12:
1
µg
|
Vitamin C:
109
mg
|
Vitamin D:
1
µg
|
Vitamin E:
3
mg
|
Vitamin K:
1
µg
|
Calcium:
138
mg
|
Vitamin B9 (Folate):
595
µg
|
Iron:
2
mg
|
Magnesium:
32
mg
|
Phosphorus:
96
mg
|
Zinc:
1
mg