Thengai sigappu chutney- Till marriage I was familiar with only coconut chutney ground with green chillies. When my in laws told me about sigappu chutney which is nothing but coconut chutney ground with red chillies, shallots and garlic, I was not sure about the taste, but it was so aromatic and tasted too good. I make this chutney regularly for pongal, idli, dosa and uttapams.
Ingredients:
Coconut - Fresh grated coconut is best. Dessicated coconut can be used.
Onions - Shallots gives better taste.
Souring Agent - Tamarind is used
Spices - Few cloves of garlic, red chillies, crystal white salt and solid asafoetida are used.
Lentils - Fried gram dal adds volume to the chutney. Urad dal is used in the seasoning,
Oils and fats: Sesame oil is used. Any neutrally flavoured oilcan be used other than sesame oil.
Miscellaneous - Mustard seeds and curry leaves are used in the seasoning.
Method:
- Saute: Shallots, garlic, red chillies, solid asafoetida are sauteed in oil slightly.
- Grind: Grind sauteed ingredients along with fried gram and coconut
- Season: Temper with mustard seeds, urad dal and curry leaves.
Serving Suggestions:
It goes well with idli, dosa, pongal etc.
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Equipments Used: Blender, seasoning pan, kadai/pan
Recipe:
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| Coconut red chutney |
Coconut chutney spiced with garlic and red chillies
Total time taken: 20 minutes
No. of servings: 4
1 cup = 200ml
Ingredients with measurements:
Fresh Coconut - 1/2 cup
Fried Gram dal - 1 tbsp
To saute in oil:
Sesame oil - 1 tbsp
Shallots - handful
Tamarind - gooseberry size
Red chillies - 4or 5
Garlic cloves - 3 or 4
Seasoning:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Split urad dal - 3/4 tsp
Curry leaves - a sprig
Directions with pics:
1. Heat oil in a kadai/pan, add all the ingredients under' To saute in oil'. It is enough to saute them slightly till garlic turns little soft. Allow to cool down.
2, Take the sauteed ingredients in the blender, along with coconut and fried gram.
3. Grind to a smooth paste. Add water to adjust consistency.
4. Transfer the contents to a bowl.
5. Heat oil in a seasoning pan, add mustard seeds, urad dal, curry leaves.
6. Pour the seasoning over the chutney.
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