Coconut Chatni for Dosa/Idli/Uttapam/Appe

Aanchal Gupta

Coconut Chatni made in a few minutes using Frozen coconut. Tastes like chatni made from fresh coconut without the hassle of breaking open and scraping the coconut. The texture is perfect and the Tarka on top makes it extra special and delicious.

Print Recipe

Prep Time 5

Cook Time 5

Total Time 10

Course Sides/ accompaniments

Cuisine Indian

Servings .5 to 2 cups

Ingredients

1 cup coconut 6oz/170 gms(I used Frozen)
1/3 cup Daliya/Roasted Split gram
4-6 Green chilies
1 inch piece ginger
1/3 cup yogurt I used Greek Yogurt,Skip yogurt for a vegan option or use vegan yogurt)
Juice of 1/2 Lime/lemon
1/2 tsp salt or as per taste
1/3 to 1/2 cup water

for Tarka/Vaghar

3 tsp oil
1 1/4 tsp Urad dal
1 1/4 tsp Mustard seeds/rai
2 chopped Green chilies
10-12 curry leaves

Instructions

Thaw frozen coconut by keeping it on the countertop for atleast 30-45 minutes.
Peel and chop ginger and put everything in the blender.
Blend it all till smooth.
Adjust water according to how thick you like the chatni.
Pour chatni and add vaghar on top

For vaghar

Heat oil and add Mustard seeds/Rai and Urad dal,stir till urad dal turns golden in color
Add chopped green chilies and curry leaves and stir
Pour over ground coconut, chatni is ready!

Notes

Its important to bring it to room temperature before blending with other ingredients.Do not try to blend frozen coconut, the texture will not be smooth. You can follow the same recipe for fresh scraped coconut.
I used Greek yogurt which is thick,so I needed a bit more water, adjust water accordingly.For vegan option, skip yogurt, or use vegan yogurt. adjust water accordingly, if skipping yogurt. You can add a bit more lemon juice for the sour taste.
If Daliya is not available, use Chana dal and roast it on medium flame in a pan.

Tried this recipe?Let us know how it was!