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Main Course

Fried Coconut Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 4 servings

1 cup Coconut — grated
1/4 cup Split gram dal Tuvara parippu
2 tsp Split black gram parippu (Uzhunnu)
5 nos Red chillies
Salt, to taste
Asafoetida powder A pinch, Kaayam
2 tbsp Oil

Preparation

Step 1
For preparing fried coconut chutney, Heat the oil in a frying pan.
Step 2
Add split gram dal and split black gram. Fry it to a golden brown color.
Step 3
Next, add the red chillies, coconut, asafoetida and salt.
Step 4
Stir till a nice aroma of the coconut comes through.
Step 5
Grind coarsely once, after all has cooled well.
Step 6
Fried coconut chutney is ready. Serve as a side dish with rice.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Fried Coconut Chutney

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 4 servings

1 cup Coconut — grated
1/4 cup Split gram dal Tuvara parippu
2 tsp Split black gram parippu (Uzhunnu)
5 nos Red chillies
Salt, to taste
Asafoetida powder A pinch, Kaayam
2 tbsp Oil

Preparation

Step 1
For preparing fried coconut chutney, Heat the oil in a frying pan.
Step 2
Add split gram dal and split black gram. Fry it to a golden brown color.
Step 3
Next, add the red chillies, coconut, asafoetida and salt.
Step 4
Stir till a nice aroma of the coconut comes through.
Step 5
Grind coarsely once, after all has cooled well.
Step 6
Fried coconut chutney is ready. Serve as a side dish with rice.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.