Coconut Chutney
Thengai chutney is served at breakfast across Tamil Nadu and Kerala with idli, dosa and vada. Every household has its own version, some with tamarind or coriander.
A fresh, creamy South Indian chutney of grated coconut, green chilli and roasted gram, tempered with mustard seeds. The classic partner to dosa and idli.
Ingredients
Method
Blend the coconut, chana dal, green chillies, ginger, salt and water until smooth.
Pour into a serving bowl.
Heat the oil and add the mustard seeds. When they pop, add the curry leaves and dried chilli for 20 seconds.
Pour the hot tempering over the chutney and mix. Serve fresh.
Add the water gradually. The consistency should be thick enough to scoop but loose enough to dip.
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