Curries & Savoury
Kerala-Style Coconut Chutney
The classic accompaniment for dosa and idli. Rehydrating the desiccated coconut perfectly mimics the texture and flavor of fresh coconut.
Prep Time10 mins
Cook Time5 mins
Servings4
Ingredients
- 1 cup Maharani Coconut Powder
- 1/2 cup warm water (for rehydration)
- 2-3 green chilies
- 1 small piece of ginger
- 2 tbsp roasted gram (pottukadalai) (optional, for thickness)
- 1/2 tsp mustard seeds
- 2 dry red chilies
- 1 sprig curry leaves
- 1 tbsp coconut oil
- Salt to taste
Need help preparing coconut?
Use our interactive rehydration calculator to find the exact powder-to-water ratios.
Open Rehydration CalculatorPreparation Steps
1
01
Prepare the coconut: Rehydrate 1 cup of Maharani Coconut Powder with 1/2 cup warm water. Let it rest for 10 minutes.
2
02
Blend chutney: In a blender, combine the rehydrated coconut, green chilies, ginger, roasted gram, salt, and a little extra water if needed. Blend to a smooth or slightly coarse paste.
3
03
Tempering: Heat coconut oil in a small pan. Splutter mustard seeds, then add dry red chilies and curry leaves.
4
04
Finish and serve: Pour the hot tempering over the chutney. Mix well and serve with idli, dosa, or vada.