Coconut Chutney Recipe, How To Make White Coconut Chutney

Recipe for coconut chutney hotel style. White coconut chutney for idli and dosa. South Indian Tamilnadu style white coconut chutney. Thengai Chutney Recipe.

Fresh shredded coconut is always recommended for making chutney. Refer to this easy method for shredding and storing fresh coconut.

For grinding the chutney Coconut chutney is ground raw with other ingredients to which a tempering / tadka is added. Its one of the simplest and the quickest chutney one can make in no time. Take a small mixie jar and add in the fresh shredded coconut, fried gram dal, green chillies, salt, tamarind and a small clove of raw garlic. Add about quarter cup of water and grind to a smooth paste. Add more water while grinding the chutney if necessary. If you want a spicy chutney, add more green chillies to your taste while grinding the chutney.

For the tadka / tempering Add sesame oil in a pan. When hot, add in the mustard seeds and urad dal. Let the mustard seeds splutter. Add in a sprig of curry leaves.

Now add a pinch of asafoetida powder.

I like the brand of SSP asafoetida. Its very aromatic. Do try it for your chutney and sambar .

Add the tempering to the chutney.

Serve hot with idli or dosa. Here is the list of idli-dosa recipes on Kannamma Cooks.

For the Chutney

• 1/3 cup fresh shredded coconut
• 2 tablespoon fried gram dal (pottu kadalai)
• 1 - 2 green chillies
• 1/4 teaspoon salt
• 1/2 teaspoon tamarind
• one small clove of raw garlic

For the tadka

• 1 teaspoon sesame oil (gingely oil)
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon urad dal
• a pinch of asafoetida powder
• 1 sprig curry leaves

1. Take a small mixie jar and add in the fresh shredded coconut, fried gram dal, green chillies, salt, tamarind and a small clove of raw garlic. Add about quarter cup of water and grind to a smooth paste. Add more water while grinding the chutney if necessary.
2. Add sesame oil in a pan. When hot, add in the mustard seeds and urad dal. Let the mustard seeds splutter. Add in a sprig of curry leaves.
3. Now add a pinch of asafoetida powder.
4. Add the tempering to the chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 2 mins
• Category: Chutney
• Cuisine: Tamilnadu

For the Chutney

• 1/3 cup fresh shredded coconut
• 2 tablespoon fried gram dal (pottu kadalai)
• 1 - 2 green chillies
• 1/4 teaspoon salt
• 1/2 teaspoon tamarind
• one small clove of raw garlic

For the tadka

• 1 teaspoon sesame oil (gingely oil)
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon urad dal
• a pinch of asafoetida powder
• 1 sprig curry leaves

1. Take a small mixie jar and add in the fresh shredded coconut, fried gram dal, green chillies, salt, tamarind and a small clove of raw garlic. Add about quarter cup of water and grind to a smooth paste. Add more water while grinding the chutney if necessary.
2. Add sesame oil in a pan. When hot, add in the mustard seeds and urad dal. Let the mustard seeds splutter. Add in a sprig of curry leaves.
3. Now add a pinch of asafoetida powder.
4. Add the tempering to the chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 2 mins
• Category: Chutney
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/coconut-chutney-recipe-make-white-coconut-chutney/

Recipe for bas saaru and palya. Curry made with veggie stock and vegetable stir fry. Karnataka style bas saaru and palya recipe.

This recipe is again from my sister in law Maithra who makes really tasty Karnataka style dishes. This is a staple at her house and my husband was bowled over by the taste when he had it last time at her place. He simply loves her food. I had to get the recipe and add it to our daily recipe repertoire. This is a two-in-one recipe. You make a curry and a veggie stir fry along with it(palya / poriyal). The trick is that you make veggie stock and the stock is used for making the curry and the veggie goes for making palya. Its a really nourishing everyday recipe. Do try at home. Its best served with ragi mudde. Here is Maithra with our newly added laddu!!!

Here are other recipes from the site Cabbage Recipes Toor Dal Recipes

Here is the video of how to make Bas saaru and Cabbage Palya

First we will make the bas saaru We will need to cook the dal and vegetables. The dal should not be completely cooked to a mush. Take a pressure pan and add in the toor dal and 1 cup of water to the pan. Place the chopped cabbage bowl inside. Add 1/2 cup water to the bowl. Pressure cook for exactly two whistles. Remove from heat and wait for the pressure to settle naturally. Strain the water after cooking. Strain from both the dal and the cabbage. Set aside this veggie stock. We will make bas saaru with the stock.

For the bas saaru Masala Take a mixie jar and add in the fresh shredded coconut, two tablespoon of the cooked dal that we prepared earlier, onion, garlic, coriander leaves, cumin seeds, tamarind, dried red chillies and black pepper. Grind to a smooth paste adding half a cup of water. Note: I have used home made tamarind paste today. Here is the recipe for making homemade tamarind paste. Alternatively, you can also soak a marble size tamarind in few tablespoon on water for 10 minutes and use that in the recipe.

Cooking the bas saaru Heat oil in a pan and add in the mustard seeds, chopped garlic and curry leaves. Let it splutter. Add in the turmeric.

Now add in the veggie and dal water (stock) and the ground masala paste.

Add in the salt and a cup of water.

Let it simmer for 10 minutes.

Bas saaru is ready. Add in coriander leaves and remove the curry from heat.

For the cabbage palya Heat oil in a pan and in mustard seeds, curry leaves and dried red chillies. Let the mustard seeds splutter. Add in the chopped garlic and onions.

Add in the salt and saute till the onions are soft.

Add in the cooked cabbage and the remaining cooked dal. Mix well to combine. Add coconut, coriander leaves and remove from heat.

Bas saaru and palya is ready. Best served with ragi mudde or rice.

Common Ingredients

• 1/4 cup toor dal
• 2 cups chopped cabbage

For Bas Saaru

Bas Saaru Masala

• 1/3 cup fresh shredded coconut
• 2 tablespoon of cooked toor dal (from above)
• 1/2 an onion ( 1/4 cup )
• 4 cloves garlic
• 3 sprigs coriander leaves
• 1/4 teaspoon cumin seeds
• 2 teaspoon homemade tamarind paste
• 8 - 10 black peppercorns
• 1 dried red chilli

For cooking Bas Saaru

• 1 teaspoon sesame oil (Indian gingely oil)
• 1/4 teaspoon mustard seeds
• 4 cloves garlic, chopped
• 2 sprigs curry leaves
• 1/4 teaspoon turmeric
• 1 teaspoon salt
• 2 sprigs coriander leaves, chopped

For Cabbage Palya

• 1 teaspoon sesame oil (Indian gingely oil)
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 2 dried red chillies
• 5 cloves garlic, chopped
• 1/2 cup onion, chopped
• Cooked toor dal (from above)
• Cooked cabbage (from above)
• 1/2 teaspoon salt
• 1/4 cup fresh shredded coconut
• 2 sprigs coriander leaves, chopped

Cook the dal and vegetables

1. Take a pressure pan and add in the toor dal and 1 cup of water to the pan. Place the chopped cabbage bowl inside. Add 1/2 cup water to the bowl. Pressure cook for exactly two whistles. Remove from heat and wait for the pressure to settle naturally. Strain the water remaining after cooking the dal and the cabbage. Set aside this veggie stock.

For the Bas Saaru

1. Take a mixie jar and add in the fresh shredded coconut, two tablespoon of the cooked dal, onion, garlic, coriander leaves, cumin seeds, tamarind, dried red chillies and black pepper. Grind to a smooth paste adding half a cup of water. Set aside
2. Heat oil in a pan and add in the mustard seeds, chopped garlic and curry leaves. Let it splutter. Add in the turmeric.
3. Now add in the stock and the ground masala paste.
4. Add in the salt and a cup of water. Let it simmer for 10 minutes.
5. Bas saaru is ready. Add in coriander leaves and remove the curry from heat.

For making Palya (Stir-fried veggie)

1. Heat oil in a pan and in mustard seeds, curry leaves and dried red chillies. Let the mustard seeds splutter.
2. Add in the chopped garlic and onions. Add in the salt and saute till the onions are soft.
3. Add in the cooked cabbage and the remaining cooked dal. Mix well to combine. Add coconut, coriander leaves and remove from heat.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Curry
• Cuisine: Karnataka