Coconut Curry Leaves Chutney
Nariyal Curry Patta Chutney/Coconut Curry Leaves Chutney is a dip or chutney made in South Indian home with grinding together coconut, curry leaves, and roasted chana dal. A tempering made with oil, urad dal, cumin seeds, mustard seeds and curry leaves is pour over the top of the chutney. It is served with idli, dosa, uttapam, paniyaram, upma, or even dhokla.
Coconut Curry Leaves Chutney
Nariyal Curry Patta Chutney/Coconut Curry Leaves Chutney is a dip or chutney made in South Indian home with grinding together coconut, curry leaves, and roasted chana dal. A tempering made with oil, urad dal, cumin seeds, mustard seeds and curry leaves is pour over the top of the chutney. It is served with idli, dosa, uttapam, paniyaram, upma, or even dhokla.
Open in Cookpad AppSteps
- 1
In a mixer jar, grind roasted chanal dal with green chilli, ginger and salt to a fine powder.
- 2
Add the dried curry leaves and desiccated coconut.(you can also use fresh curry leaves and fresh grated coconut -1/2 cup curry leaves and 1 coconut grated). Grind them together.
- 3
Add water and grind to a smooth paste. Adjust water as per the consistency required. (some prefer a thick chutney and some prefer it to be thin). The coconut curry leaves chutney is ready. Remove it in a bowl.
- 4
Prepare the tempering or tadka - Heat oil in a pan. Add urad dal and roast it till golden.
- 5
Add the cumin seeds and mustard seeds and let they crackle.
- 6
Add dried red chilli and asafoetida. Add curry leaves and saute for a minute.
- 7
Pour the prepared tempering/Tadka on the chutney. Mix it well. The chutney is ready to serve.
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