Coconut Chutney/नारियल की चटनी (Coconut sauce )

Tangy Coconut Chutney

Absolutely irresistible one of the delicious chutney from south Indian cuisine, it is must with Dosa, Idli, Pesarattu, Uttapa, Upama. In fact no South Indian house hold would serve food without this hot, tangy wonderfully flavored coconut chutney.

Coconut is rich in oil which has vitamin A and E. Fresh coconut is sweet in taste and with all the minerals, fat and vitamins it is very nutritious. Coconut chutney along with coconut has garlic, coriander, onion, lemon and this makes the coconut chutney very tasty healthy and nutritious. The sheer sight of white / green coconut chutney seasoned with mustard seeds, curry leaves and whole red chili makes my mouth water. 

Preparation Time: 10 min.

Making Time: 10 min.

Servings : 10 Generous helpings.

Ingredients Required for making Coconut Chutney:

• 1 Fresh Coconut

Coconut

• 4-5 Cloves of Garlic

Garlic

• 2-3 Green Chilies

Green Chilies

• 1 small Onion

Onion

• 1 Lemon

Lemon

• 2-3 Curry leaves

Curry leaves

• 1/2Tea spoon Mustard seeds

• 1-2 Whole Red chilies

• Salt to taste

• 1 ml Olive oil or any other cooking oil

• Water

Directions For Making Coconut Chutney:

• Break the coconut to two halves.

Coconut broken to two halves

• Remove the coconut kernel from coconut shell.

Kernel of Coconut removed from its shell

• Remove the brown color covering from coconut kernel with the help of peeler of knife.

Coconut kernel after brown covering removed

• Cut the kernel after removing the brown covering to small pieces.

Coconut kernel cut to pieces

• Peel garlic

• Peel and cut onions.

• Take out juice of lemon.

• Take

• Cut coconut kernel,

• Onion

• Garlic

• Green chilies

• Salt 
• 10 ml. Water

Coconut kernel, Onion,garlic and green chilies

• in a mixer/ blender and make fine paste.

• Add water in small amounts while making paste.

• Remove the thick paste in a bowl and add lemon juice.

• Mix nicely.

• In a small pan take 1 ml.  oil and heat it.

• When the oil is smoking  hot add mustard seeds and let them splutter.

• Add whole red chili and curry leaves and cook for 30 sec.

• The color of red chili will change to dark red and curry leaves to brownish green and wonderful aroma will emanate.

• Pour over the paste of coconut with spices.

Tangy Coconut Chutney

• Tangy, spicy coconut chutney is ready to be served with Dosa, Idli, Pesarattu, Upama, Uttapa, Poha,Sabudana Khichadi…..

http://jyotsna-pant.blogspot.com/2012/05/idli-steamed-rice-and-pulse-puff.html

http://jyotsna-pant.blogspot.com/2011/10/upama-salty-semi-dry-low-calori.html

http://jyotsna-pant.blogspot.com/2011/09/pesarattu.html

http://jyotsna-pant.blogspot.com/2011/10/poharoasted-pound-rice-cooked-with.html

http://jyotsna-pant.blogspot.com/2011/10/sabudana-khidadi-dry-salty.html

http://jyotsna-pant.blogspot.com/2011/09/dosa-with-out-urd-dal.html

 

 Tips:

• Do not add excess of water in the starting while grinding. Water should be added in small proportion as per the requirement.

• The paste should be thick.

• Lemon juice should not be added during grinding.

• If you are using only half coconut then rest can be stored in a bowl of water in the fridge.

• Do not add too much onion / garlic otherwise the subtle flavor of fresh coconut will get overpowered by garlic and onion.

Suggested Variations:

• 2-3 sprigs of fresh green coriander can be added to the coconut while grinding this will not only change the color to beautiful green but will also increase the nutritive value.

Cut Coriander leaves

• If you do not want to remove the outer brown covering of the coconut kernel then grind it with the covering , only the texture will become slightly grainy and color will have brown specks along with white color.

• Those who do not eat onion and garlic may omit them and add coriander leaves and 1 inch piece of ginger instead.Lemon juice can be replaced with tamarind pulp.

http://jyotsna-pant.blogspot.com/2011/10/sweet-tamarind-chutney.html

•  If you like slightly sweet taste in coconut chutney then add 1 tea spoon jaggery while grinding.

Tamarind Rice/ Pulihora /खट्टा चावल (Rice cooked with spices and Tamarind pulp)

Tamarind Rice

This preparation of rice is most popular in southern India. Tamarind rice is eaten in southern India with relish right from breakfast to dinner. The tangy taste tickles the taste buds and the experience is amazing. When I used to keep tamarind rice or lemon rice for my son’s lunch box, the standing order used to be please keep two lunch boxes full of it one for me one for my friends! Because of tamarind this preparation of rice does not get spoilt even for 24hrs. in summers so an good rice dish for traveling and picnic.

Preparation Time: 10min.

Cooking Time: 10min.

Servings: Makes 4 large servings.

Ingredients required for making Tamarind Rice

• 150gm. Rice
• 25gm. Tamarind
• 50gm. Ground nuts
• 1 Tea spoon Cumin seeds
• 1 Tea spoon Mustard seeds
• 2 Red chilies
• 4-5 curry leaves (sweet neem leaves).
• 1 tea spoon red chili powder
• Salt to taste
• 1 tea spoon sugar
• 5 ml. oil
• Water. 

Direction for preparing Tamarind Rice

Step 1 

• Wash tamarind and soak in 50ml. water for 10min.
• Mash the soaked tamarind to pulp.
• Pass the mashed tamarind through a sieve.
• Discard the solid on the sieve and keep the pulp aside.
• Pulp of tamarind is ready.

Tamarind Pulp

Step 2

• Wash the rice and soak it in 200ml. water for 30 min.
• Put the soaked rice in cooker along with the water used for soaking and close the lid.
• Cook the rice on high flame till the pressure builds in the cooker.
• Lower the flame when the pressure builds in the cooker and cook for 3-4 min. on low flame.
• Remove from heat and allow it to cool.
•  If the grain of cooked rice is sticking remove the rice from cooker and take the rice in a sieve and pass running water through rice and drain nicely.

Boiled  Rice

Step 3

• Take 5ml. oil in a wok.
• Heat it on high flame.
• Fry ground nuts till light brown and remove the fried ground nuts and keep aside.
• To the remaining hot oil add mustard seeds and let them splutter.
• Add cumin seeds, curry leaves and red chilies.
• Let the seeds of cumin splutter but they should not become black.
• Add tamarind pulp, salt, red chili powder, turmeric powder and sugar.

Tamarind pulp being cooked with seasoning

• Cook for 1min. so that the mixture becomes thick but not dry.
• Add cooked rice to the mixture in the wok and mix gently to make a homogeneous mixture of rice spices and tamarind.

Rice being cooked with seasoning and Tamarind pulp

• Add fried ground nuts and mix.
• Cover and cook on low flame for 5 min. with occasional stirring.

Tangy, spicy, and a hint of sweet tasting, tamarind rice is ready. Take out in a serving plate and garnish with grated fresh coconut. ( if fresh coconut is not available you can garnish with grated dry coconut), fresh green leaves of coriander. No accompaniment is required with tamarind rice but if your family insists serve papad with it

Tamarind Rice

Tips:-

• The mixture of tamarind pulp with spices can be made and kept in fridge for a week also, so for the ease of making tamarind rice you can make it and keep in the fridge.
• You can use cashew, almonds also along with ground nuts or  replace  ground nut with cashew and almonds.
• Tamarind mixture can be prepared and kept in fridge and used as and when required.
• You can boil rice in a thick bottom pan also instead of cooker, I personally prefer pressure cooker as it is easy and fast.

Suggested Variation:

• Ground nuts can be replaced by Cashew nuts / Almonds.
• Raisins can be added along with Ground nuts / Cashew nuts / Almonds.