Hotel Coconut Chutney

I could very easily say that this Coconut chutney is a staple side dish served with south Indian breakfasts in many households.  I have been making this chutney over the years but have always felt that it never tasted like it does in hotels.

It was during one of my recent visits to my hubby’s home town that I got answer for this long search. During a function in one of my hubby's friends's house we were served hot medhu vadas with this chutney which tasted like the hotel chutney. I asked his friend’s wife if they had ordered from a hotel and she replied that they had not and that they were all made in home. I asked her the recipe and she was delighted to give it. Here is the chutney which has the secret ingredient to make it taste like the hotel chutney.
Hotel Coconut Chutney 

You’ll Need:
Freshly grated coconut – 1 cup
Fried gram dal (Pottukadalai) – ¼ cup
Ginger – ½ inch piece
Garlic – 2 cloves
Green chillies – 5 to 7
Salt – to taste
For Tempering:
Mustard seeds – ½ tsp
Oil – ½ tsp
curry leaves - 1 sprig

Grind all the ingredients in a mixer or food processor to a thick paste using little water to the usual chutney consistency. Transfer to a serving bowl. Heat oil in a kadai and add mustard seeds and curry leaves. Once it splutters pour the tempering over the chutney.
Serve with hot idlis, dosas, Venn pongal, Vadai etc., It tastes too good with medhu vadai.

Note:   The coconut has to be fresh to get the perfect taste. Do not add more garlic as the flavor of the chutney will change drastically.  Do not sauté the garlic in oil and use it raw for the perfect taste. Add or subtract green chillies as per your spice requirement.


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