Coconut Chutney

Coconut Chutney Saravana Bhavan Style

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Coconut Chutney is the South Indian Dipping sauce served with most of the Tiffin/Breakfast items like Dosa, Idli, Upma, Vada and several other dishes. Every household have their own recipe or variation do make this chutney. The most famous and my favorite one is the Saravana Bhavan style chutney.

Ingredients:	Quantity
Grated Coconut	1 cup
Roasted Gram Dal	1-2 tbsp
Ginger chopped	1 - 1 1/2 tbsp
Green Chili	1-2 nos
Curry Leaves	4-5 nos
Chopped Coriander	1 tbsp
Salt	To taste
Tempering:
Mustard Seeds	1 tsp
Urad Dal	1 tsp
Asafoetida	A pinch
Curry Leaves	1 strand
Chopped Coriander Leaves	1 tbsp
Dry Red chili broken	1 nos
Oil	1 tbsp

Preparation:
1) Add all the ingredients listed for the chutney and a little water in a blender and grind into a fine paste of medium consistency.
2) Heat oil in a small pan and add the items for tempering and once the mustard splutters add it in the chutney and serve with any south Indian tiffin item like Dosa, Idli or upma.

Murugal/Crispy Dosa served with Coconut chutney and Sambar

Note: Variations:- * You can add garlic instead of ginger and 1/4 tsp Cumin seeds. * Mostly Tamarind is added to the chutney made at home. * Add 1-2 dry red chili instead of green chilies.

Pina Colada

Coconut and Pineapple Mocktail

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Blogging my recipes after a few months break. Pina Colada is actually an alcoholic drink, but I have made it as a non alcoholic drink so that we can enjoy with the family.

Ingredients:	Quantity
Pineapple Chunks(From Can)	1/2 cup
Pineapple juice	1 cup
Coconut Water	1 cup
Cream of Coconut	1/2 can
Coconut Milk	1/4 cup
Sugar	2 tbsp
Crushed Ice	2 cups

Preparation:
1) Puree the pineapple chunks keeping aside 2 pieces for decoration.
2) Add all the other ingredients and blend it for few seconds and serve it chill.
The above quantity is good enough for serving two people, in a big juice glass.

Note: Usually it is made with Rum, you can replace coconut water with coconut rum.

Thengai Parupu Thuvaiyal

Coconut Lentil/Dal Chutney

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Ingredients:	Quantity
Fresh grated coconut	1 cup
Toor Dal	2 tbsp
Urad Dal	1 tbsp + 1 tsp
Roasted Gram Dal	2 tbsp
Green Chilli	1 nos
Dry Red Chilli	3 nos
Mustard Seeds	1 1/2 tsp
Curry leaves	2 strands
Asafoetida	1/4 tsp
Cumin Seeds	1/4 tsp
Garlic	1 nos
Chopped Coriander leaves	1 tbsp
Tamarind paste	2 tsp
Salt	To taste
Oil	1 tbsp + 1 tsp

Preparation:
1) Heat 1 tbsp oil in a small fry pan and fry 1/2 tsp mustard seeds, half of the curry leaves, 1 tbsp Urad dal and all the other ingredients except coconut and tamarind paste.
2) Fry them on low heat until they turn golden in color .
3) Mix the coconut and tamarind paste to it and grind to a coarse paste adding 2 tbsp water.
4) Heat 1 tsp oil and temper the mustard seeds, Urad dal and curry leaves and add it to the thuvaiyal/cutney. Serve it with rice and rasam, sambar or dosa.