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5
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Coconut Curd Chutney
Coconut curd chutney recipe - as the name says, it is made with fresh coconut and yogurt. It is served with idli, dosa, vada, uttapam.
Course
Side Dish
Cuisine
South Indian
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
Calories
77
kcal
Author
Kanan
Ingredients
▢
½
cup
Coconut
grated
▢
½
cup
Plain yogurt
(dahi or curd)
▢
2-3
Green chilies
▢
¼
cup
Water
For Tempering:
▢
1 ½
teaspoons
Oil
▢
¼
teaspoon
Mustard seeds
▢
2
Dried red chilies
▢
5-6
Curry leaves
▢
a small pinch or ⅛
teaspoon
Hing (Asafoetida)
Instructions
Take grated coconut, yogurt and chilies in a mixer jar. Add only ¼ cup of water.
Grind into smooth paste. Remove it to a bowl.
Heat the oil in a small tadka pan on medium heat.
Once hot add mustard seeds and let them pop.
Then add dried red chilies and saute for few seconds. You will notice they will darken in color.
Now add curry leaves and hing.
Add this tempering to the prepared chutney.
Stir to combine.
Nutrition
Serving:
0.25
cup
|
Calories:
77
kcal
|
Carbohydrates:
4.5
g
|
Protein:
2.2
g
|
Fat:
5.6
g
|
Saturated Fat:
3.4
g
|
Cholesterol:
2
mg
|
Sodium:
25
mg
|
Potassium:
129
mg
|
Fiber:
1.2
g
|
Sugar:
3.2
g
|
Vitamin A:
300
IU
|
Vitamin C:
1.7
mg
|
Calcium:
60
mg
|
Iron:
1.4
mg
*Nutrition information is a rough estimate for 1 serving
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