Udupi cuisine, famed for its subtly spiced and delicately flavored dishes, boasts a treasure trove of delicious accompaniments. Among these, the Udupi-style coconut chutney stands out, a vibrant and flavorful condiment that elevates the humble idli or dosa to a culinary masterpiece. Its unique blend of roasted coconut, aromatic spices, and tangy notes creates a complex and satisfying taste, far surpassing the simplicity of its ingredients. This chutney is more than just a side dish; it's an integral part of the Udupi dining experience, offering a refreshing counterpoint to the richer flavors of South Indian staples.
The secret to this chutney's exceptional taste lies in the careful roasting of the coconut, a process that unlocks its inherent sweetness and depth of flavor. This recipe will guide you through each step, ensuring you achieve the perfect balance of textures and tastes. Ready to unlock the secrets of authentic Udupi coconut chutney? Let's delve into the detailed, step-by-step recipe below.
Tools Needed
- Stove
- Pan
- Mixer jar
Ingredients
- Peanuts: 1/4 cup
- Crushed peanuts: 1/4 cup
- Coconut: 1/4 cup (lightly crushed)
- Mustard seeds: 1 spoonful
- Green chilies: a few (to taste)
- Caraway seeds: a couple of bunches
- Cashew nuts: null
- Ginger: 1-3 large pieces
- Tamarind: a certain amount (to taste)
- Coriander leaves: 2-3 bunches
- Salt: to taste
- Water: enough for grinding
- Oil: a little
- Milk: null
Step-by-Step Instructions
Step 1. Roasting and Frying the Nuts and Spices
- Turn on the stove and when the pan is hot enough, add a quarter cup of peanuts and fry until golden brown.
- After roasting well, add the same amount of crushed peanuts and fry.
- Add the lightly crushed coconut.
- Turn on the stove again, add oil, and a spoonful of mustard. Once the mustard is well cooked, add green chilies.
- Add caraway seeds.
- Mix everything well and fry until lightly brown.
Step 2. Preparing the Coconut Paste
- Add cashew nuts, ginger, tamarind, and coriander to the mixer jar.
- Add salt and water to the mixer jar and blend until a smooth paste forms. Add more water if needed.
Step 3. Tempering (Optional - seems to be a separate tempering)
- Turn the stove back on, bring the milk to a boil, and add oil.
- Add mustard seeds.
- Add coriander leaves once the rice is cooked.
- Pour the chutney over the cooked rice.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Adjust the amount of green chilies according to your spice preference.
- Add water gradually while grinding for desired consistency.
Nutrition
- Calories: 250-300
- Fat: 20-25g
- Carbs: 15-20g
- Protein: 5-7g
FAQs
1. Can I use frozen coconut instead of fresh?
While fresh coconut is best for flavor and texture, you can use frozen. Make sure to thaw it completely and squeeze out excess water before using.
2. How long can I store the chutney?
Store the chutney in an airtight container in the refrigerator for up to 3-4 days. It's best enjoyed fresh.
3. What can I do if my chutney is too thick/thin?
If it's too thick, add a little water at a time until you reach your desired consistency. If it's too thin, simmer it uncovered for a few minutes to reduce the liquid.
This Udupi-style coconut chutney, with its vibrant flavor and simple preparation, is a perfect addition to your South Indian breakfast spread. Enjoy the delightful combination of creamy coconut, aromatic spices, and a hint of tanginess with every bite of your idli or dosa. Now go forth and impress your friends and family with this authentic taste of Udupi!