Coconut, one of the underrated Indian superfoods that is making a big comeback. People living in the South of India and even in the Konkan and other coastal regions of Maharashtra have been using coconut in their daily cooking since ages. This is due to the abundance of coconuts in these regions. Coconuts are mainly the base of their cuisines. The coconut tree itself such that each of its part is useful to us!
Well, we the NKGSBs have our own delicious NKGSB Style Lasun Chutney made using fresh coconut and garlic, which is traditionally served with idlis or dosas. But, just as I have mentioned earlier, I have been fortunate enough to relish the different foods of different communities as I had friends and neighbours of different cultures and castes and that we shared our foods and recipes then.
So, I had the fortune to first taste this Coconut Chutney in South Indian style at one of my Keralite friend’s house when I was in high school. Her mom served it along with yummy dosas. I instantly fell in love with this chutney and urged my mom to make it too. We got the basic recipe from my friend’s mom, and it has since been my favourite chutney to go with dosas or idlis!
- 1 cup Fresh grated coconut
- 2 Green chillies
- 1/4 tsp Tamarind
- 1/4 cup Chanaa daal
- 1/4 cup Corriander leaves
- Salt to taste
For tempering :
- 2 tsp Oil
- 1/2 tsp Mustard seeds
- 1/4 tsp Asafoetida
- 1 sprig Curry Leaves
- 2 Dry Red Bedgi Chillies
- To make the coconut chutney, first dry roast the chanaa daal in a kadhai till lightly brown. Thoroughly was the corriander leaves and drain out all the water.
- Grind it together with the other mentioned ingredients for the chutney, using sufficient water to get a thick paste. Check seasoning.
- Heat a small tempering kadhai, and add the oil to it.
- Add the mustard seeds to the hot oil and when they splutter, add the remaining ingredients. Stir well.
- Switch off the flame and pour the tempering over the prepared chutney. Mix and transfer to a serving bowl.
- Serve this delicious Coconut Chutney in South Indian style with Mixed daal dosas, or Rawaa Taandalaache Poale!