Thengai Chutney
The mandatory companion to idli, dosa and pongal - freshly ground coconut, roasted chana dal, green chilli, ginger and curry leaves, finished with a sesame-oil tempering of mustard, urad dal and dried red chilli. White, mildly hot, and intensely fresh.
Ingredients
- green chillies — 8 g
- Roasted Bengal Gram — 25 g
- Urad Dal — 3 g
- Curry Leaves — 2 g
- salt — 3 g
- Ginger — 8 g
- Fresh Coconut — 150 g
- Sesame Oil — 8 g
- Asafoetida — 1 g
- dry red chillies — 1 g
- Mustard Seeds (Black) — 2 g
Method
- In a blender combine grated coconut, roasted chana dal (pottu kadalai), slit green chilli, ginger, curry leaves, salt and 100 ml water. Blend to a smooth paste.
- Adjust water for desired consistency (thicker for idli, thinner for dosa).
- In a tempering pan heat 8 g sesame oil. Splutter mustard seeds; add urad dal, fry till light golden. Add dried red chilli + asafoetida.
- Pour the tempering over the chutney. Mix once. Serve fresh - chutney is best within 2 hours of grinding.
Common questions
- How many calories in one plate of Thengai Chutney?
- 202 kcal per plate.
- How much cooking time?
- 12 min — 8 min prep, 4 min cooking.