Bachelor Recipes, Breakfast, Chutney Recipes, Kerala, KERALA DISHES, Kerala Recipes, Side Dishes, South India, VEGETARIAN
Coconut Chutney/Thenga Chammanthi (Easy Chutney recipe for Idli, Dosa, Vada)
October 9, 2020
Coconut Chutney/ Thenga Chammanthi is a simple and tasty South Indian side dish with fresh coconut and some spices. The delicious blend of fresh coconut, ginger, shallots, green chilies, and tempered spices is perfect as a side dish for dosa, idli, and vada. we can prepare Chammanthi/Chutney in different ways and texture. Here I introduce to you Kerala style Vella Chammanthi Curry or White Coconut Chutney. It is a mildly spicy and thick liquid textured coconut gravy served with idly, dosa, and vada as a dip. Normally I prepare both sambar and chutney with idly, dosa, and vada. MY family loves that taste combination and it always gives us a South Indian vegetarian restaurant feeling, Here is the easy recipe and method, make a try and enjoy. Check my chutney cooking video, it will help your cooking easier.
Vegetarian Dip/ Side dish
10 to 15 Minutes
Ingredients for Coconut Chutney/Thenga Chammanthi
- Grated Coconut
- 1 Cup
- Chopped Small Onion/Kochully
- 3 Numbers
- Chopped Ginger
- 1 Tablespoon
- Green Chilli
- 3-4 (Adjust)
- to taste
- 1/2 cup (adjust)
Ingredients for Tempting Coconut Chutney/Thenga Chammanthi
- Coconut Oil/ Any Veg Oil
- 2 Tablespoon (adjust)
- Chopped Shallots/small onion/Kochully
- 2-3 numbers
- Dry Red Chilly
- 2 (cut into small)
- 1/2 teaspoon
- Urad Daal/White lentil/Uzhunu
- 1/2 teaspoon
- curry Leaves
- 6-1o leaves
How to make Coconut Chutney/Thenga Chammanthi (Easy Chutney Recipe for Idli, Dosa, Vada)
1. Arrange ingredients for Coconut Chutney/Thenga Chammanthi
2. Place coconut, diced ginger, shallots, green chili, salt, and water in a mixer (small) jar (Do not add much salt and water; add it slowly as per your desired consistency and taste)
3. Grind and make a paste form (slightly coarse and not smooth). keep aside.
4. Arrange ingredients for temper coconut chutney.
5. Heat oil in a frying pan, pop mustard seeds, and urad daal. Then add shallots, red chilly and curry leaves. Fry until crispy and golden brown.
6. Lower the heat, add ground chutney with little water, mix well.
4. Once warm, turn off the heat (do not boil). Taste chutney, add salt if needed.
5. Serve with idly, dosa, vada, etc, and enjoy!