Coconut chutney | kempu chutney
Perfect dip for dosa, idly and other south Indian breakfast dishes.
Equipment
- blender/mixer-grinder
- I use standard measuring cups to measure ingredients in my recipes.
Ingredients
- ¼ tsp oil
- 2 tsp urad dal/split black gram
- 2 dry red chillies preferably byadgi variety increase or decrease to suit your spice level
- ½ cup fresh/frozen coconut
- 1 tbsp chopped red onions/shallots/pearl onions optional
- tamarind pea sized
- water as needed
For oggarane/tadka/hot oil tempering
- 1 tsp oil preferably coconut
- ½ tsp mustard seeds
- 1 dry red chilli broken
- 5 curry leaves optional
Instructions
- Defrost the coconut in a microwave and bring it to room temperature, if using frozen.
Roast spices
- In a small heavy bottomed pan, take ¼ tsp oil and add urad dal and dry red chillies.
- Roast on medium heat until urad dal is golden and chillies are fragrant.
Blend
- Blend coconut, roasted spices, tamarind, salt, onions with 1/8 cup water into a smooth paste.
- Take it out into a bowl and add water to bring it to the consistency you like.
- Taste and adjust the salt.
Oggarane/tadka/hot oil tempering
- In a small heavy bottomed pan, heat 1 tsp oil
- When oil is heated, add mustard seeds and broken dry red chilli.
- When mustard splutters, add the curry leaves.
- Pour the hot oil along with the spices into the chutney.
- Mix and serve.
Notes
Cold coconut separates on blending. Always use coconut at room temperature.
Chutney is served as a dip with dosa, idly, kottige, gatti and other south Indian dishes.
These cast-iron skillets from Lodge, are the perfect size for roasting small amounts of spices and for oggarane/hot oil seasoning. 6.5 inch skillet & 8 inch skillet