A chutney packed with the goodness of fresh coconut and curry leaves. Great on the side with dosa or idlis.
If you have followed this blog long enough, you will know that I sometimes like to cast curry leaves not in a fringe role but as the star of the show (remember curry leaf pulao?). Once upon a time I used to be wary of using curry leaves raw. Not so anymore. There’s coconut to balance out the bitterness in this recipe – besides, curry leaves are good for you.
- Coconut – 1 cup of cubes
- Curry leaves – 1 cup of leaves
- Dry red chilies* – 2 (more if you want it hotter)
- Salt – to taste
- Mustard seeds – 1/2 teaspoon
- Oil – 2 teaspoons (I used peanut oil)
*Or fresh green chilies for a sharper flavor.
Place coconut cubes, curry leaves, chilies and salt in a chutney grinder or food processor.
Grind. Add a tablespoon or more of water to thin out the chutney.
Do the tadka: Heat oil in a tadka ladle. When hot, add mustard seeds and let them splutter.
Stir the tempering into the chutney.
Serve coconut curry leaves chutney on the side with dosa or idlis.
Use the freshest ingredients you can lay your hands on for coconut curry leaves chutney. A difference in quality of raw ingredients has a big impact on taste.