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Thengai Chutney for Dosa
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Coconut Chutney South Indian | Thengai Chutney for Dosa

Coconut chutney South Indian, is a versatile chutney prepared with fresh coconut & pairs well with South Indian breakfast recipes like idli, dosa, pongal, upma, etc.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Chutney (Side Dish), Chutneys, Condiment
Cuisine: Indian (South Indian)
Keyword: Coconut Chutney, Quick, Easy, Thengai Chutney, Nariyal ki Chutney, Kobbari Pachadi, Chutney for Idli Dosa,
Servings: 4
Calories: 60kcal
Author: Padma Veeranki

Ingredients

To Grind:

  • 1 cup Fresh Coconut grated
  • 2 Tbsp Roasted Gram Dal Pottukadalai
  • 1 Cm Tamarind Piece
  • 3 Green Chillies roughly chopped
  • 1/2 tsp Cumin Seeds
  • 1 inch Ginger
  • Salt to taste
  • Water as required

For Tempering:

  • 1 Tbsp Oil
  • 1/4 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 1 tsp Black Gram Urad Dal
  • 2 Dry Red Chilies
  • A pinch of Asafoetida
  • Few Curry Leaves

Instructions

  • Add all the ingredients under the section “To Grind” in a mixer jar.
  • As you blend for about 1 minute, slowly add in up to ½ to 1 cup of water depending on your desired thickness. (Less water gives thicker chutney).
  • Add salt as needed. You want the chutney to be smooth but not too thick or too runny. Transfer to a bowl and leave to the side.

Tempering:

  • Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, urad dal and dry red chillies.
  • Once lentils turn brown, add A pinch of Asafoetida and a few curry leaves and turn off the heat.
  • Pour the tempering over ground coconut chutney and serve with any South Indian breakfast like idli, dosa, pongal, vada, etc.

Recipe Video

Notes

  • As mentioned, try your best to use fresh ingredients for this recipe.
  • Adjust spice level with Green Chilies to suit your taste, but do not go overboard as this is supposed to be a white chutney!!
  • For a green version of this chutney, add a handful of coriander or mint leaves to the coconut while grinding it.
  • For a red version of this chutney, use dry red chillies instead of green. But, saute red chillies in a tsp oil before grinding.
  • While grinding, add water to the chutney as per the consistency required.
  • For the tangy flavour, you can add yoghurt instead of tamarind.
  • Store this Chutney in a refrigerator if you want to serve it later. It lasts for about 2-3 days when refrigerated.