Coconut Yogurt Chutney

There are innumerable varieties of coconut chutneys. The simplest being just ground coconut with a little tempering. I love coconut chutneys is any form. They are really versatile and pair well with most South Indian breakfast and snacks. I cannot imagine a Mysore Bonda without a coconut chutney. Similarly, a Medhu Vada. So, the coconut chutney is South India’s answer to the tomato sauce used in many parts of the world. Or the green chutney of non-South India.
it is only natural, therefore, that variations are abundant in this very humble and simple dish. Today, my variation is coconut with yogurt (curd).

Coconut Yogurt Chutney

1/2 cup grated coconut
4 tbsp Bengal gram (chana dal, kadalai parupu), roasted
4 tbsp vegan yogurt (I used peanut/brown rice yogurt, but you can use any other)
1/2″ ginger, chopped
1-2 green chilis (adjust depending upon taste)
A little water to grind
Salt to taste
To Temper
1sprig curry leaves
1 tsp mustard leaves (sarson, kadugu)
A pinch o f asafoetida (hing, perunkayam)
1 dried red chili
Whisk the yogurt till smooth
Set aside
Place the coconut, Bengal gram, ginger, green chilis, salt and a little water in a blender
Grind to a smooth consistency (adjust the water to your required consistency)
Mix in the yogurt
Set aside
Heat a small wok and add the mustard seeds
When they begin to splutter, add red chilis, curry leaves and asafoetida
Roast for a few seconds till the curry leaves become crisp (make sure the chilis don’t burn)
Add this to the chutney and mix well
Serve with your favourite dish

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