Recipe – Coconut Chutney / Nariyal Chana Dal Chutney

Aviary Photo_131471262925008216Prep Time: 40 Minutes

Cook Time: 2 Minutes

Serves: 4


  • Coconut: Grated or chopped, 1/2 cup
  • Chana dal: ¼ Cup
  • Ginger: 1/2-inch piece, chopped
  • Green chili: 1, chopped
  • Curd: 1 Tablespoon
  • Salt: 1 Teaspoon or to taste
  • Oil: 1 Teaspoon
  • Mustard Seeds: ½ Teaspoon
  • Curry Leaves: 4-5
  • Water: ¼ cup or as required


  • Dry roast the chana dal for 3-4 minutes in  medium flame.
  • Soak the roasted chana dal in water. Soak coconut, ginger, chili in the same bowl. soak all the in water for 30 minutes.
  • Drain the water and grind the soaked chana dal, coconut, ginger, green chili into a smooth paste.
  • Add curd, salt, water if required for thinner consistency and blend again for just 30 seconds.
  • Take out the paste into a bowl.
  • In a small pan, heat oil and add mustard seeds, when it splutters, add curry leaves. Sauté for 1 minute and turn off the heat.
  • Pour the tadka (tempering) on top of the paste and cover it with a plate or lid.
  • After 1 minute, remove the cover, mix well and serve.



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