Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe is one of the most popular dips or accompaniments served with idlis, dosas or wadas across all Udupi style restaurants in Mumbai. It tastes very delicious and is very simple to nail! 🙂
Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe even pairs deliciously with some Adai dosa which is made with mixed lentils and rice. It needs no fermentation either and is rather healthy 🙂 Coming to this white coconut chutney, it really looks very simple and almost plain Jane kinds but that’s not true. One spoonful of this stuff and you will be addicted! It has a mild punch and an tangy aftertaste, you’ll soon know how??! 😉
Before I forget, this crispy, golden brown dosa in the pictures is made using my no-fail homemade Idli-dosa batter, recipe for which is right here!
Also, try my recipes for,
Tomato Onion Chutney
Green Coconut Chutney
Instant Tiffin Style Sambhar
Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe uses the most basic pantry essentials and takes under 30 minutes to prepare from scratch! The only difficult part (for me) is to get that coconut out of its shell! My trusty help almost always is around to do the task and from there on I’m pretty comfortable 😉
Anyways, if you’ve tasted this chutney before over at a Udupi joint, you’ll know that the texture is really smooth and the consistency is slightly thin and runny. That’s how it’s supposed to be. Make it too thick and you wont like the texture. Make it too runny and it will drown your Idli/ dosa. So just eyeball the quantity of water while you are grinding this chutney!
Looks interesting right??!!! But the most interesting part is that my Mom can break a coconut in two clean portions in one shot! I witnessed it just last week when she was visiting me! Bammm! And we have two halves! Just like that 🙂 Mummy ka magic, lol! They looked so good, I did an impromptu ingredient flat lay, styled and shot, all in under 5 minutes flat! You gotta do what you gotta do 😉
Anyways, let’s do this.
For the Chutney
Break the coconut, wash it and chop it or grate it. Set it aside.
Heat oil in a small tadka pan. Sauté the white lentils (tukda urad dal) in the oil until it’s aromatic but make sure it doesn’t turn brown. It should remain pale.
Next, take the coconut, sautéed lentils (urad dal) with its oil, salt to taste, dalia, tamarind pulp and water as needed to blend these into a smooth paste.
Add some more water if needed to make it slightly runny.
For the Tempering
Heat the oil in a small tadka pan, add hing, mustard seeds, curry leaves, methi seeds and whole red chilies. Let them splatter about for a minute and the add this to the chutney. Mix well. Serve with Idli or dosa.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 32 minutes
Yield: 200 grams approximately
A typical, easy to make, everyday South Indian accompaniment made with fresh coconuts and mild spices that tastes delicious with idlis (lentil cakes), dosas (lentil crepes) and wadas (lentil fritters).
Ingredients
- 1 nos. large coconut
- 1 tbsp. refined oil
- 2 tsp white skinned lentil (tukda urad dal)
- salt to taste
- 2 tbsp. dalia (split roasted chickpeas)
- 2 tbsp. tamarind pulp
- 2 tbsp. refined oil
- a handful of curry leaves
- 1/4 tsp methi seeds
- 1/2 tsp mustard seeds
- a pinch of hing
- 4-5 nos. whole red chilies
For Chutney
For Tempering
Instructions
- Break the coconut, wash it and chop it or grate it. Set it aside.
- Heat oil in a small tadka pan. Sauté the white lentils (tukda urad dal) in the oil until it's aromatic but make sure it doesn't turn brown. It should remain pale.
- Next, take the coconut, sautéed lentils (urad dal) with its oil, salt to taste, dalia, tamarind pulp and water as needed to blend these into a smooth paste.
- Add some more water if needed to make it slightly runny.
- Heat oil in a small tadka pan, add hing, mustard seeds, curry leaves, methi seeds and whole red chilies. Let them splatter about for a minute and the add this to the chutney. Mix well. Serve with Idli or dosa.
For the Chutney
For the Tempering
Notes
Use fresh coconuts. You can add green chilies to the chutney if you wish. This chutney stays fresh for 2 days when refrigerated. Do not store in stainless steel vessels, use porcelain jars.
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https://polkapuffs.in/2018/04/27/udupi-restaurant-style-coconut-chutney-white-coconut-chutney-recipe/
Love,
Shreya 🙂
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Adapted from ruchkar mejwani.
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6 comments on “Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe”
looks so yum. I mostly add few coriander strings and few green chilly along with them. Will try your version today.
Reply
Sure Shilpi 😊
Reply
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