Naariyal ki Chutney is a must have side dish or condiment with Idli, Dosa, Uttapam, sambhar vada and even cooked rice in South Indian cuisines. Learn how to make this dish with step by step photos and detailed recipe given below:
Preparation time: 10 minutes
Cooking time: 10 minutes
Recipe Yeild: 4-6 servings
- Coconut (naariyal) - 1 big piece
- Bengal Gram (chana dal) - 2 table spoon
- Green Chilli (hari mirch) - 3
- Lemon (nimbu) - 1/2
- Curry Leave (kari patta) for garnishing - as per requirement
- Black mustard seeds (rai) - 1/2 tea spoon
- Refined Oil - 1 table spoon
- Water - 1 cup
- Salt to taste
- Seperate the fresh coconut (naariyal) from the shell and wash nicely. Now chop it into small pieces and keep aside.
- Dry roast the bengal gram (chana dal) on a tawa or frying pan.
- Transfer the roasted bengal gram (chana dal) and chopped coconut (naariyal) into a mixer jar.
- Add green chilli (hari mirch) and a little water to it.
- Grind the ingredients partially for 30 seconds.
- Now add some more water to grind the ingredients to a fine paste.
- Transfer the chutney mixture prepared to a beautiful serving bowl.
- Heat some oil in a tadka pan. Add black mustard seeds (rai), curry leaves (kari patta) and allow them to clutter.
- Now transfer the tadka to the chutney mixture prepared.
- Squeeze the lemon juice into the mixture, add salt to taste and mix well. (Remove the seeds if any)
- Garnish with curry leaves (kari patta), and the naariyal chutney is now ready to be served.