Coconut malli chutney is a popular South Indian condiment that is made with freshly grated coconut, coriander leaves, green chilies, and other spices. This chutney is usually served with idlis, dosas, vadas, and other South Indian dishes. The combination of fresh coconut and fragrant herbs creates a delightful flavor that is sure to enhance any meal.
Coconut is an excellent source of healthy fats, fiber, and essential vitamins and minerals. Coriander leaves, also known as cilantro, are rich in antioxidants and have anti-inflammatory properties. Green chilies provide a spicy kick and are a good source of vitamin C. The combination of these ingredients makes coconut malli chutney a healthy and nutritious condiment.
Coconut malli chutney is versatile and can be adjusted to suit individual tastes. You can add more or fewer green chilies to adjust the heat level or use different herbs like mint or curry leaves for added flavor.
Coconut Malli Chutney
- Coconut – ½
- Fried gram – ¼ cup
- Coriander Leaves – 2 handfuls
- Green chillies – 2 or 3
- Salt – as needed
- Tamarind – little
- Oil – 2 tsp.
- Mustard – 1 tsp.
- Urad dhal – 1 tsp.
- Curry leaves – few
- Grind grated coconut and all other ingredients in a mixer to a fine paste.
- Heat a small pan and put oil and season with mustard.
- When it splutters add the urad and gram dhal and fry till golden brown in low flame.
- Finally add curry leaves and pour this to the chutney.