Thenga Chutney ~ White Coconut Chutney

4. Thenga Chutney

 

Today seems to be a dark day. The sky has been thick of rain clouds since morning and there has been heavy rains with thunder and lightening in some parts. Our neighboring country Oman seems to be having a tough time due to the rains. The Prophet Muhammad (PBUH) has said, “Two types of dua are not rejected: dua during prayer and dua during rains.” (Abu Dawud) May Allah give us the opportunity to make most of this rain and also let us say the below dua so that we are protected from the perils of heavy rains as well, InShaAllah…

 

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After posting the Idlis last week, I was wondering how I wouldn’t post the chutney that we make with it. 🙂 Normally, everybody loves to have idlis with sambaar (one version on the blog is here) and chutney, which is a ground thick dip made of coconut. In my family, we only need the chutney. Azza would dunk her idli and once she is done with it, she would sit licking off the remaining chutney. The kids call it “white chutney” and even when we go to restaurants, they finish off this chutney and take a second serving, while they leave everything else including the sambaar untouched. It makes my life easier – I don’t have to make two curries for idlis then! Hehe… I guess thanks to the bombarding of my thoughts yesterday, today I feel so blank to be typing anything, so thought of keeping the post short and sweet… 😉

 

4. TC1

 

Posted on this day:

 

2014: Pachakkaaya Upperi

2015: Kaayayum Muttayum

 

5.0 from 1 reviews
Thenga Chutney ~ White Coconut Chutney
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dips
Cuisine: Malabar
Serves: 3
Ingredients
  • 1 cup grated fresh coconut
  • 4 shallots
  • 1 small pc ginger
  • 1 green chilly
  • 1 tbsp coconut oil
  • ½ tsp mustard seeds
  • 2-3 dry round red chilli
  • 1 sprig curry leaves
  • Salt to taste
Instructions
  1. Grind coconut, shallots, ginger and chilly with little water to a thick and smooth paste.
  2. Heat oil in a kadai. Splutter mustard seeds.
  3. Add the dry chilli and curry leaves and saute for a few seconds.
  4. Add in the ground coconut paste and cook on low flame until just warm - do not boil, the mixture will break up.
  5. Switch off and add salt to taste.
  6. Serve warm with idlis or dosas!

 

Yum

Comments

  1. says

    My fav and always done eye-balling.. 🙂 We don’t put the ground coconut on heat… we pour the tadka into the bowl as ours is thick like cream! heheh But my Umma does like yours.. and I kinda changed that when I went there.. 😛 But Idli or dosa – I have to have the sambar and chutney – sometimes two types- red and white! 😛 or even green – currry leaves chutney – all time fav.. yummm.. now I am actually craving for karvapillai thoku! 😀
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    • Rafeeda AR says

      I thought the green ones were with coriander… hehe… Umma always makes them like this, the kids love it this way, so I make it this way… just heating it up in a tadka gives it a nice flavor, but boil it and it splits! 🙁 Thank you so much Fami…

    • Rafeeda AR says

      We don’t add any yogurt to this chutney… try this way and hope you will like it! Thanks a lot Priya…

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