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coconut curd chutney recipe

coconut curd chutney recipe
Recipe type: Pickles
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
coconut curd chutney recipe – another variation of a delicious coconut chutney made with curd/yogurt. excellent with idli and dosas.
  • main ingredients:
  • ½ cup grated coconut, fresh/frozen
  • 4 tbsp roasted chana dal/ roasted husked bengal gram
  • 4 tbsp yogurt/curd
  • ½ inch ginger, chopped
  • 1 or 2 green chilies – depending on the heat in the chilies you can alter the quantity
  • 5 to 6 tbsp water for grinding the chutney
  • salt as required
  • for tempering
  • 10-12 curry leaves
  • 1 tsp mustard seeds/rai
  • a pinch of asafoetida/hing
  • 1-2 dry red chilies
  • 1 tbsp oil
  1. in a bowl first whisk the yogurt till smooth.
  2. take the coconut, roasted chana dal, ginger, green chili and water in a chutney grinder. grind till the whole chutney mixture is smooth.
  3. mix the chutney with the whisked yogurt. season with salt and keep aside.
  4. heat oil in a small pan. first crackle the mustard seeds.
  5. then add the red chilies, curry leaves and asafoetida.
  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.
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