Thengai Chutney
A classic South Indian condiment made with fresh coconut, roasted lentils, and a hint of spice. This creamy, flavorful chutney is the perfect partner for idli, dosa, vada, and upma.
For 4 servings
6 steps. 5 minutes total.
- 1
Step 1
- a.In a high-speed blender jar, combine the grated coconut, roasted chana dal, green chilies, ginger, tamarind paste, and salt. Add 1/4 cup of water to start.
- 2
Blend for about 30 seconds to form a coarse paste
- a.Scrape down the sides, add another 1/4 cup of water (or more, tablespoon by tablespoon) and blend again for 1-2 minutes until the chutney is smooth and creamy. The consistency should be thick but pourable. Transfer to a serving bowl.
- 3
Prepare the tempering (tadka)
- a.Heat coconut oil in a small pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30 seconds.
- 4
Step 4
- a.Add the urad dal to the pan and sauté for 30-45 seconds until it turns a light golden brown. Be careful not to let it burn.
- 5
Add the broken dried red chili, curry leaves, and hing
- a.Sauté for another 15-20 seconds until the curry leaves are crisp and fragrant. Immediately turn off the heat.
- 6
Pour the hot tempering mixture directly over the ground chutney in the bowl
- a.Mix well to combine. Serve immediately with your favorite South Indian dishes.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh coconut for the best authentic flavor. If unavailable, thawed frozen coconut is the next best option.
- 2Roasted chana dal (pottukadalai) is the secret ingredient that gives the chutney its creamy texture and prevents it from becoming watery.
- 3Adjust the number of green chilies to control the spice level. For a milder chutney, you can deseed the chilies before grinding.
- 4Don't over-grind the chutney, as it can cause the coconut to release its oil and alter the texture.
- 5The tempering (tadka) is crucial for flavor. Ensure the mustard seeds have fully spluttered before adding other ingredients.
Adapt it for your goals.
Hotel-Style White Chutney
For a whiter color, omit the tamarind and use only the white flesh of the coconut. You can add a small piece of onion or a few cashews for extra creaminess.
Red Coconut ChutneyRed Coconut Chutney
Add 2-3 dried red chilies (soaked in warm water) along with the green chilies during grinding for a vibrant red color and a smoky flavor.
Mint/Coriander Coconut ChutneyMint/Coriander Coconut Chutney
Add a small handful of fresh mint leaves or coriander leaves while grinding for a refreshing, herby twist.
Why this is on our healthy list.
Source of Healthy Fats
Coconut provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and can provide a quick source of energy for the body and brain.
Rich in Fiber
The combination of coconut and lentils offers dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Plant-Based Protein
Roasted chana dal adds a modest amount of plant-based protein, which is essential for muscle repair and overall body function.
Boosts Flavor without Calories
The spices used in the tempering, like mustard seeds, curry leaves, and hing, add immense flavor and aroma with negligible calories, making the dish delicious and healthy.
Frequently asked questions
A standard serving of about 1/4 cup (65g) contains approximately 90-110 calories, primarily from the coconut's healthy fats and the tempering oil.