Friday, November 19, 2010

Coconut Chutney (Thenga/kobbarikaya chutney)

I make Thenga chutney as often as I make sambar at home. This goes well with pongal, idli, dosa etc. Of course there are many ways to make this chutney and today I am going to post the basic way. Below ingredients serves 2.

Ingredients:
Fresh coconut: 1/2, cut in to small pieces
Green chili: 2 or 3, depending on required spice level
Tamarind pulp: 1/2 tsp
Salt

In a blender, grind all of the above together with a little water and transfer into a container.

For tempering:
Oil: 1 tbsp
Mustard seeds: 1/2 tsp
Channa dal: 1 tsp
Urad Dal: 1 tsp
Curry leaves: 1 string

Heat oil in a small pan and add everything in the same order and fry for a minute. Now, pour over the coconut paste and serve with breakfast of your choice!

9 comments:

  1. Yummy chutney..great with dosai and idly

    ReplyDelete
  2. Chutney looks tangy and delicious. Nicely made.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  3. That looks and sounds fantastic!

    ReplyDelete
  4. My all time fav chutney..love with anything..

    ReplyDelete
  5. Delicious and mouthwatering coconut chutney,goes so well with so many dishes.

    ReplyDelete
  6. Madhu. your chutey looks great and the taste...I think I can get it from its appearance...hahaha...

    ReplyDelete