Nariyal Curry Patta Chutney/Coconut Curry Leaves Chutney

Nariyal Curry Patta Chutney/Coconut Curry Leaves Chutney is a dip or chutney made in South Indian home with grinding together coconut, curry leaves, and roasted chana dal. A tempering made with oil, urad dal, cumin seeds, mustard seeds and curry leaves is pour over the top of the chutney. It is served with idli, dosa, uttapam, paniyaram, upma, or even dhokla.

Course accompaniments

Cuisine Indian, south Indian

Prep Time 10 minutes

Cook Time 2 minutes

Total Time 12 minutes

Servings bowl

Calories 1814kcal

Ingredients

1/2 cup chana dal roasted, daaliya, puttu
1 green chili or as per spice level
1 inch ginger chopped
1 cup dessicated coconut
1 tbsp dried curry leaves
1.5 cup water or as the consistency required
1 tbsp oil
1 tsp urad dal split black gram
1/2 tsp mustard seed rai
1/2 tsp cumin seed jeera
6 curry leaves
1 dry red chili
1/4 tsp asafoetida hing
salt to taste

Instructions

In a mixer jar, grind roasted chanal dal with green chili, ginger and salt to a fine powder.
Add the dried curry leaves and desiccated coconut.
Grind them together.
Add water and grind to a smooth paste. Adjust water as per the consistency required. (some prefer a thick chutney and some prefer it to be thin). The coconut curry leaves chutney is ready. Remove it in a bowl.
Prepare the tempering or tadka - Heat oil in a pan. Add urad dal and roast it till golden.
Add the cumin seeds and mustard seeds and let they crackle.
Add dried red chili and asafoetida.
Add curry leaves and saute for a minute.
Pour the prepared tempering/Tadka on the chutney.
Mix it well. The chutney is ready to serve.
Serve it with idli, dosa, upma, uttapam, paniyaram, vada, dhokla.

Nutrition