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Dalia Coconut Red Chutney

7 May

Dalia Coconut Red Chutney.

Dalia / Roasted gram is ground into powder along with grated coconut and spices. Spices are fried in oil and added to the dalia chutney as a finishing step. Serve dalia coconut red chutney with idly, dosa, etc…
Makes: around 2 Cups of Dalia Coconut Red Chutney.


Dalia/ Roasted Gram 1 Cup
Fresh Coconut (Grated) 1/2 cup
Tamarind 1 inch Piece
Whole Red Chillies 1 – 2
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove stems, soak the whole red chiles and tamarind in few tablespoons of warm water for around half hour.

Grind dalia into powder using a spice grinder.
Add the grated coconut, red chillies, tamarind along with water and salt and grind again for few seconds.
Remove the ground dalia mixture onto serving bowl.
Stir in sufficient water to make the mixture into smooth paste.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal turns light brown, remove from heat and add to above dalia chutney bowl.
Mix thoroughly and serve dalia coconut red chutney with idly, dosa, etc…
Notes: Make sure to adjust the consistency of the chutney with water.

Suggestions: Adjust red chillies according to spice preference.
Variations: Check other chutney recipes here.
Other Names: Dalia Coconut Red Chutney.