Kayi Bella Chutney
A delightful sweet, spicy, and tangy chutney from Karnataka. The unique combination of fresh coconut, earthy jaggery, and sour tamarind makes it an unforgettable accompaniment for dosas, idlis, and paddus.
For 4 servings
3 steps. 5 minutes total.
- 1
Step 1
- a.Grind the Chutney Paste
- b.In a blender or mixie jar, combine the fresh grated coconut, grated jaggery, dried red chillies, and salt.
- c.Squeeze the soaked tamarind to extract its pulp directly into the jar, discarding any fibrous parts. Alternatively, you can add the soaked tamarind piece directly.
- d.Add 2-3 tablespoons of water to start. Grind the mixture to a thick, slightly coarse paste. Scrape down the sides of the jar as needed. Add more water, one tablespoon at a time, only if necessary to facilitate grinding. The final consistency should be thick, not runny.
- 2
Step 2
- a.Prepare the Tempering (Tadka)
- b.Heat the coconut oil in a small pan or tadka pan over medium heat. The oil is ready when it shimmers slightly.
- c.Add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
- d.Next, add the urad dal and sauté for 30-45 seconds, stirring continuously until it turns a light golden brown.
- e.Turn off the heat. Immediately add the curry leaves (be cautious as they will splutter) and the hing. Stir for another 10 seconds until the curry leaves are crisp and fragrant.
- 3
Step 3
- a.Combine and Serve
- b.Transfer the ground chutney paste from the blender to a serving bowl.
- c.Pour the hot tempering directly over the chutney.
- d.Mix well to ensure the tempering is evenly distributed throughout the chutney.
- e.Serve immediately with hot dosas, idlis, paddus (appe), or even as a side with rice and sambar.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh, high-quality coconut for the best flavor and texture. Frozen coconut can be used after thawing, but desiccated coconut is not recommended.
- 2Adjust the quantity of jaggery and red chillies to suit your personal preference for sweetness and spice.
- 3For a deeper flavor, you can lightly roast the dried red chillies in a dry pan for 30 seconds before grinding.
- 4Do not over-grind the chutney. A slightly coarse texture is characteristic of this dish.
- 5The urad dal in the tempering adds a delightful crunch. Ensure it is golden brown and not burnt for the best taste.
Adapt it for your goals.
Flavor Enhancement
Add 1-2 cloves of garlic or a small half-inch piece of ginger while grinding for a pungent and aromatic twist.
Texture and FlavorTexture and Flavor
For a nuttier flavor and thicker consistency, add 1 tablespoon of roasted chana dal (pottukadalai) to the blender along with the coconut.
Herbaceous NoteHerbaceous Note
Incorporate a small handful of fresh coriander leaves during grinding for a fresh, herby dimension.
Why this is on our healthy list.
Source of Healthy Fats
Fresh coconut is a good source of Medium-Chain Triglycerides (MCTs), a type of saturated fat that is metabolized differently than other fats and can be a quick source of energy.
Rich in Minerals
Jaggery, being an unrefined sugar, retains more micronutrients like iron, magnesium, and potassium compared to refined white sugar.
Aids Digestion
The spices used in the tempering, such as hing (asafoetida) and curry leaves, are traditionally known in Ayurveda to help improve digestion and reduce bloating.
Frequently asked questions
One serving of Kayi Bella Chutney (approximately 1/4 cup or 55g) contains an estimated 85-100 calories, primarily from the coconut and jaggery.