Coconut is an integral part and parcel of Kerala and its keralites. It is an important ingredient of all the dishes in Kerala. It is used even in vegetarian and non-vegetarian dishes. Coconut sauce or ‘thenga chutney’ is the most popularly and regularly made coconut dishes. This dish can be used as a side dish with steamed hot rice, idli, Uthpam, dosa etc.
Coconut sauce or ‘thenga chutney’ is one of the dish that is served in Onasadya. This chutney or sauce looks green when green chilies are used. On the other hand, the chutney looks red when red dry chilies are used. Most of the malayalees, season this chutney with few drops of coconut oil with mustards, green leaves, mint or coriander leaves.
A few of the malayalees use dry coconut for making this chutney. There is not much difference in taste between fresh coconut chutney and dry coconut chutney. Malayalees use a lot of coconut and coconut oil in their dishes. It is to be noted that Keralites use less amount of groundnut oil, sunflower oil, mustard oil, rice bran oil etc.
Coconut Chutney Recipe
- 1 cup grated tender Coconut
- 4 pieces of Garlic
- 2-3 Green Chillies ( as per need )
- 2 tsp Tamarind
Method of Preparation
• Grate the coconut.
• Add to it garlic and Green-Chillies.
• Also add very little water and the tamarind.
• In a mixer, grind coarsely all the ingredients.
• Add salt for taste and the coconut chutney is ready.