Coconut Chutney – Mangalorean Tarai Chutney

Last Updated on February 1, 2021 by Babita

Coconut Chutney is known as Tarai Chutney in Tulu. It is a classic chutney recipe that is served with dosa, idli, medu vada, etc. This chutney combines sweetness from the coconut with heat from the chilis and nutty flavor from urad daal and curry leaves.

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Coconut Chutney is one of those timeless and classic South Indian condiments that every region has their own versions of it.  Just like ketchup is to fries, so is coconut chutney to South Indian dishes. It is served on the side with dosas (rice & lentil crepe), idlis (steamed rice cakes), and vadas (fried lentil fritters).

Ingredients for Fresh Coconut Chutney

1 cup freshly grated coconut
6 – 7 curry leaves
2 tsp of urad daal (split black gram)
2 green chilies (optional)
1/2 to 3/4 cup of water
salt to taste

Instructions to Make Coconut Chutney

• Dry Roast grated coconut in a pan. Note: do this only if you are using frozen coconut. Roasting it will allow all the frozen fat to release.
• Set it aside.

• Next dry roast the curry leaves until they crisp up.
• Take it off flame and set it aside.

• Lastly, dry roast urad daal until they turn light brown.
• Take it off heat and set it aside to cool.

• Next in a blender add coconut, curry leaves, urad daal, chilis, salt, and water.
• Blend it into a fine paste.
• Serve it with dosa, idlis, or vadas.

Useful Suggestions:

Where Can you Find White Urad Daal

White Urad daal is known as Split Black Gram in English. Urad daal is mostly popular in many South Indian recipes and is one of the main ingredients in dosa, idli, wadas, ghatti etc. Click here for more Urad Daal Recipes.

Urad daal is found in most Indian stores here. It is also available in Amazon and you can see the picture below. However, you find it cheaper in Indian stores.

Notes

• This is just a basic recipe. You can build this to suit your own tastes. Instead of Urad daal (split black gram) you can use channa daal.
• You can also add a little bit of ginger, mint, or coriander leaves to further enhance the flavor of this chutney.
• My mom usually would temper the chutney with oil, mustard seeds and curry leaves. I want to avoid oil for I prefer not to temper the chutney.
• This chutney taste best with freshly or frozen grated coconut.  Please do not use coconut powder or dried coconut flakes.