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Main Course

Naadan 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
3 nos Red chillies roasted on flame/tawa (Kollamulaku)
1/2" piece Ginger
2 - small Onions
Salt, to taste
2 tbsp Coconut oil
1/2 tsp Mustard seeds
1 nos Red chillies (Kollamulaku)
Curry leaves A, a few

Preparation

Step 1
Grind together coconut, red chillies, ginger, shallots and salt along with 1 cup of water.
Step 2
Set a pan over medium heat and pour in the oil or a kadai.
Step 3
Let the mustard seeds crackle.
Step 4
Add broken red chillies and curry leaves and cook for a second.
Step 5
Pour it over the chutney.
Step 6
Goes well with dosas or idlis.
Step 7
For added taste, you can add chopped small onion, while seasoning.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Naadan 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
3 nos Red chillies roasted on flame/tawa (Kollamulaku)
1/2" piece Ginger
2 - small Onions
Salt, to taste
2 tbsp Coconut oil
1/2 tsp Mustard seeds
1 nos Red chillies (Kollamulaku)
Curry leaves A, a few

Preparation

Step 1
Grind together coconut, red chillies, ginger, shallots and salt along with 1 cup of water.
Step 2
Set a pan over medium heat and pour in the oil or a kadai.
Step 3
Let the mustard seeds crackle.
Step 4
Add broken red chillies and curry leaves and cook for a second.
Step 5
Pour it over the chutney.
Step 6
Goes well with dosas or idlis.
Step 7
For added taste, you can add chopped small onion, while seasoning.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.