6 May, 2017
COCONUT CHUTNEY or AUTHENTIC KAAYI CHUTNEY
Yes you read it right… It is an authentic ( Karnataka )method of making chutney. Here the word ‘ kaayi ‘ translate to fresh coconut. Basically we use coconut chutney in two ways, ie…as an accompaniment with dosay/rotti coconut/kaayi chutney and one more is used as the accompaniment with huli (sambar), saaru (rasam) or eaten as such mixed with hot rice adding little oil. It tastes heavenly. So let us see how to make this kind of authentic chutney.
Ingredients :
- Grated fresh coconut – 1 cup
- Green chilies – 4 to 6 ( I add 8 )
- Curry leaves – 10 to 15
- Coriander leaves – 1/4 cup
- Tamarind – 1 inch piece
- Rock salt – to taste
For tempering :
- Oil – 1/2 tbsp
- Mustard seeds – 1/4 tsp
- Urad dal/uddinabele – 1 tsp
- Hing/asafetida – 1/4 tsp
PROCEDURE :
- Gather everything in a mixie jar, and grind coarsely (remember this chutney is never ground smoothly) using little water (you can also use coconut water only)
- Transfer it to a bowl/small container
- Prepare tempering using all the ingredients under the heading ‘ For tempering “
- Pour it on the prepared chutney
- Kaayi chutney is ready to be served with hot rice or as an accompaniment.
