Aug 26, 2013

Pachai Thengai Chutney (Green Coconut Chutney with Pottukadalai)

Pachai Thengai  Chutney (Green coconut chutney with Pottukadalai)

A tasty Tamil style  chutney goes well as a side dish with Idli, Dosa, Vada, Pakoda, Bonda .... New recipe from Samayal by Viji Varadarajan. This type of chutney is available at almost all the restaurants in Chennai.

Serves: 2 - 3


 6 tablespoon  coconut grated

2 tablespoon split roasted gram dal (pottukadalai)

3 tablespoon chopped coriander leaves

1 green chilli, chopped

Salt to taste ( or 1/2 teaspoon )

¼ teaspoon  asafoedia (hing)

2 tablespoon water


Grind all the ingredients to a smooth paste in a small mixer with  2 tablespoon  water. Adjust the thickness of the chutney with extra 1/4 cup (50 ml / 3 - 4 tablespoon) water if required. Chutney will be very  tasty if it’s thick in consistency.

For the seasoning (optional):


2 teaspoon oil

1/2 teaspoon mustard seeds

1/4 teaspoon urad dal

1 red chilli, halved (optional)

3 curry leaves


In a pan, heat 2 teaspoon oil. Add mustard seeds. When they splutter,  add remaining ingredients and stir well until crisp. Pour this over to coconut chutney.

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