This chutney/dip is served as an accompaniment for Bajji, Bonda and vadai. Chutney is an inevitable part of most South Indian breakfast menu . These chutneys enhances the taste of maindishes .The variety of the chutneys is varied in from region to region . However the chutney made from coconut is most popular and common.
Recipe taken from Cook and See Part – 1.
Ingredients
- Coconut (grated )1 cup,
- Green chillies 5 to 6 chopped
- Salt 1 teaspoon or as desired,
- Lemon juice 3 tablespoon,
- Oil 1 teaspoon,
- Mustard 1 teaspoon.
Method
- Grind coconut, green chilies. salt, adding a little water(1/4 cup) to a smooth paste. Add lemon juice and mix well.
- Heat oil in a shallow pan, add mustard, as it pops, remove it from heat and season the chutney with it.
- Add curry leaves if desired .
- This chutney can be made as a thick paste or runny depending on your choice.
- As the chutney is made of coconut , refrigerate the chutney after serving , as may become stale very easily.
Note
- Coconut is used extensively in South Indian cuisine as it grows aplenty in these areas. Mostly fresh coconut is used in all curries ,koottus ,sweets etc and dry kopra is used in some dishes .
- Coconut milk is used in many dishes like kurma , pulav , olan ,stew etc .
- Coconut oil is a popular form of cooking medium too .
- Coconut is considered auspicious, so its given in thamboolam alongwith betel leaves , pakku (betel nut ) ,turmeric and kumkum, in most Hindu functions or rituals .
