Say coconut and my associations are temples, Kerala, Udipi restaurants, Kozhakattai, coconut shell curtains at West Elm (couldn't ever take them off my mind), weaving coconut leaf mats, sweet coconut water and many many more..
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| Coconut shell curtains |
There are probably more recipes for coconut chutney than the number of Indian Gods. It took several years for me to arrive at the recipe that my taste buds liked best. Not too watery, not too spicy and not too bland. There's nothing more incomplete than a plate of steaming hot idlis or crisp dosas without that perfect coconut chutney.
Ingredients:
Half a fresh coconut- Sliced off from the shell
3 tbsp dalia (Pottu kadalai)
2 green chillies
2 cloves garlic
10 fresh curry leaves
few sprigs of cilantro / coriander
Salt as per taste (1/2 - 1 tsp)
1/2 tsp oil, 5-6 curry leaves and 1/2 tsp mustard seeds for garnish
Directions:
1. Put all ingredients except garnish in a blender with 1/4 cup of water. Grind to a fine paste. Add 1-2 tbsp of water, if consistency is too thick. Remove into a small bowl.
2. Heat the oil in a pan. Add the mustard seeds and curry leaves. Once the seeds start popping, take pan off the flame and spoon the garnish onto the chutney.
3.Serve fresh with steaming hot idlis, dosas, uthapams, upma, medu vadais etc.
Notes
This recipe makes about one cup of chutney
Keep refrigerated . This stays fresh for 24-36 hours in the refrigerator.
The key to making this chutney taste best is to use the freshest possible coconut. The slightest stale taste from the coconut will completely spoil the chutney.
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