Coconut chutney with fried small onions is one of the popular chutney recipe in Kerala especially to go with appam and parottas.
Yes, you heard that right. Not only for idlis and dosas. this chutney is runny and those fried small onions in it taste good for Appam and parotta.
I already had this chutney in a couple of thattukada but During our recent trip to Munnar and our stay in Ragamaya resorts and spa. On the day of leaving, my little one fell sick and we wanted to have something light in a hurry.
When we went out looking out for appam, there again we got few fluffiest appam and runny thenga chutney. Best ever combination than kadala curry.
Kerala coconut chutney with fried onions
Kerala coconut chutney recipe
- 1 cup coconut
- 1/8 cup fried gram
- 2 no red chilli
- salt to taste
- 1 tsp coconut oil
- 1/2-1 tsp mustard seeds
- 1 red chilli broken
- 1 sprig curry leaves
- 8-10 no small onions – sliced
- grind together coconut, fried gram, red chilli and salt adding little water to a medium coarse paste.
- add more water to make it to a thin consistency.
- For tempering: heat oil and crackle mustard seeds.
- further, add broken red chilli and curry leaves. fry till crisp.
- lastly, add sliced onions, salt for frying and fry till reddish brown.
- add the tempering to the chutney and mix once.
- serve fresh with appam, dosa or idli.
Thenga chutney for appam
1.Grind together coconut, fried gram, red chilli, salt to a medium coarse paste adding little water
2. After grinding, add more water to make it thin.
3. In another pan, heat oil and crackle mustard seeds and add red chilli and curry leaves. fry till crisp.
4. Add small onions sliced, salt for frying. Fry until it gets reddish brown.
5. Add the tempering to the chutney and mix well.