Steps to Make Speedy South Indian Red Coconut Chutney
Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Quick South Indian Red Coconut Chutney. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from South Indian Red Coconut Chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare South Indian Red Coconut Chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to first prepare a few components. You can have South Indian Red Coconut Chutney using 14 ingredients and 6 steps. Here is how you can achieve that.
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Red Coconut Chutney is an authentic South Indian red-colored chutney made with freshly grated coconut, roasted chana dal, and Kashmiri red chilies, which gives a natural red color to the chutney. The addition of tamarind makes the chutney slightly sour. Flavor and taste of the chutney increase when it is tempered. This chutney tastes best when consumed immediately. You can freeze the chutney and consume it within a day or two. It is served with South Indian breakfast dishes like Idli, Dosa, Uttapam, Appe etc. It can also be enjoyed as a side dish with plain rice and sambar. It is a very easy recipe and if you have freshly grated coconut ready, then it is quick to prepare.
Ingredients and spices that need to be Take to make South Indian Red Coconut Chutney:
- 1 cup Freshly Grated Coconut
- 1 tbsp Roasted Gram Dal
- 5 Dried Kashmiri Red Chillies
- 1 tbsp Tamarind Paste
- 1 Inch Ginger
- 2 cloves Garlic
- 3/4 tsp Salt
- 1/2 cup Water
- For Tempering:
- 3 tsp Oil
- 3/4 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- 1 Dried Kashmiri Red Chilli
- 1 Sprig Curry Leaves
Instructions to make South Indian Red Coconut Chutney
- To a blender, add the freshly grated coconut.
- To it, add the roasted gram dal.
- Next, add the dried Kashmiri red chilies and the tamarind paste. Add ginger, garlic cloves, salt, and water and blend to a smooth paste.
- Transfer the blended coconut paste into a bowl.
- For the tempering, heat oil in a tadka pan. Add mustard seeds and allow them to crackle. Add urad dal and fry till light golden. Add the broken dried Kashmiri red chili and curry leaves. Pour this tempering over the chutney.
- Spicy Red Coconut Chutney is ready. Enjoy it with Idli, Dosa, Uttappam, Appe, etc., or as a side dish with plain rice, sambar, etc.
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