South Indian Coconut Chutney, No Grating Needed

No idli or dosa is complete without coconut chutney, but cracking and grating a coconut on a weekday morning is another matter. Kanta Greens Coconut Chutney Premix skips that step. All it needs is a proper tadka.

At a glance

• Serves 3–4
• Time: about 10 minutes
• Premix: Coconut Chutney Premix
• No onion, no garlic

You will need

• Kanta Greens Coconut Chutney Premix (quantity as directed on the pack)

For the tadka:

• 1 tsp coconut oil or any oil
• ½ tsp mustard seeds
• ½ tsp urad dal
• 1 dry red chilli, broken
• 8–10 curry leaves
• A pinch of hing

Method

1. Prepare the chutney with the premix as directed on the pack, and transfer it to a serving bowl.

2. Heat the oil in a small pan. Add the mustard seeds and let them crackle.

3. Add the urad dal and fry until light golden, then add the red chilli, curry leaves and hing. Take the pan off the heat as the curry leaves turn crisp.

4. Pour the tadka over the chutney and stir just before serving.

Tips

• Coconut oil gives the most authentic South Indian flavour to the tadka.
• The chutney thickens as it sits; stir in a little water to loosen it.

Serve with

• Kanta Greens Rawa Idli
• Dosa, uttapam, vada or upma