Dalia coconut Chutney is one of the quickest & easy to make dish. This chutney includes very less ingredients & tastes yummy when paired with south Indian breakfast dishes. This chutney can be customized using peanuts, coriander leaves, fried tomatoes or garlic for a flavorful variation in taste.
Pairs well with south Indian breakfast dishes like Idli, dosa ,upma & for some traditional rice dishes like pulihora, tomato rice, bisi bele bath, vangi bath too. My favorite pairing of this chutney is with poori's.
Cook time-5mins
Serves-2people
Ingredients
1/2Cup grated coconut {Fresh or dried}
1/4Cup dalia {fried gram dal}
1Tsp fried cumin/jeera {optional}
4Green chili's {Adjust acc. to your spice level}
Salt to taste
1Tsp oil
For Tadka/Popu/Tempering
1Tbs oil
1Tsp mustard
1Tsp jeera
Few red chili's cut in to pieces
Few curry leaves
Directions
- In a blender add all ingredients other than "Tadka" ingredients.
- Grind them while adding little water at a time to make a smooth paste. Adjust salt if needed & transfer chutney to a bowl.
- For tadka, heat pan with oil. Add mustard, jeera, red chili pieces & curry leaves.
- Fry them till mustards starts jumping. Switch off heat & add tadka to chutney. Mix well.
- Dali coconut chutney is ready to serve.
Note
- You can fry jeera & red chili's (Instead of green chili's) in little oil & grind them along with other ingredients. It adds a nice flavor to the chutney.
