Coconut Chutney with Chana Gram Dal

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A healthy specialty of South India

Coconut is a complete food with all the omega oil the body needs in the appropriate quantity. Therefore, if mothers cannot produce breast milk for their newborn child for any reason, the babies are fed with fresh coconut milk. In recent studies, coconut milk from the pulp of dry coconut been proven to have the nutritional equivalent of a mother’s milk.

This is a common practice in southern India as most local people deeply comprehend the science and nutritional wisdom of Ayurvedic medicine. In South Indian cuisine, “Tengah Chutney,” as it is called in Tamil, i.e., coconut chutney is a must with dosa (Rice & Urad dal pancake). After you have tasted the original stuff, it is so good you will undoubtedly come back for more. 🙂
To make this chutney, the essential ingredients are chana dal, fresh curry leaves, and freshly grated coconuts.

Add all ingredients into a blender and blend to a paste. In the olden days, it was ground in a hollowed-out granite stone with a granite mortar crushing it slowly. This traditional method makes a tremendous difference in taste and consistency. However, for modern kitchens, a blender is quick and efficient. The curry leaves are one of the five variations of neem leaves, giving the chutney its unique signature flavor.

Coconut Chutney with Chana Gram Dal

Pestos, Dips & Sauces Dadaji Fusion Recipes
By SS Shiva Serves: 5
Prep Time: 15 min Cooking Time: 5 min Total Time: 20 min

Coconut is rich in healthy fats, fiber, copper, selenium, potassium, phosphorus, magnesium, iron, and manganese. While coconuts are high in fats, the medium-chain triglycerides (MCTs) they contain help lower triglycerides in your body, thus aiding in weight loss. Combined with fiber and minerals, these also help lower harmful cholesterol levels and belly fat, often a precursor to chronic diseases such as diabetes and heart disease. Coconuts are rich in amino acids, fiber, and healthy fats and are low in carbs, which help lower blood sugar levels.


  • 1 cup water
  • 1 whole coconut
  • 1 thumb-size ginger
  • 1 tbsp coconut oil
  • 2 tbsp curry leaves
  • 4 tbsp chana dal
  • 1 small green chili (optional)
  • 1 tsp salt
  • 5 sprigs of fresh coriander leaves
  • 1 tbsp black mustard seeds



Deshell the coconut and remove the flesh.


Place the coconut flesh into a blender.


Add coriander leaves, one cup of water, and salt, and set aside.


Heat the coconut oil in a saucepan set over medium heat until melted and hot; sauté half of the chana dal for about 5 minutes or until crisp.


Add the roasted chana dal to the blender until you have a smooth paste.


Heat the remaining coconut oil in the same saucepan over medium heat and sauté mustard seeds, finely chopped ginger, curry leaves, and green chili for 2 minutes or until the mustard seeds start cracking.


Serve the coconut chutney topped with sauteed mustard seed mixture. It tastes incredible with the Indian dosa.


  • 363 Calories
  • 21.2g Carbohydrates
  • 30.9g Fat
  • 10.1g Fiber
  • 5.6g Protein
  • 26g Saturated fat
  • 511mg Sodium
  • 6.5g Sugar


Coconut is a complete food and has all the omega oil that the body needs in the appropriate quantity. Mothers in south India and some parts of Indonesia, Philippines, who do not have breast milk after their child is born for whatever reason, are fed with fresh coconut milk. Coconut milk from the pulp of dry coconut has been proven in recent studies to have the nutritional equivalent to mother's milk.

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