Coconut Chutney with Chana Gram Dal

A healthy specialty of South India

Coconut is a complete food loaded with all the omega oils the body needs in the right amounts. Traditionally, if mothers are unable to produce breast milk, their newborns are fed fresh coconut milk. Recent studies have shown that coconut milk made from the pulp of a dried coconut is nutritionally comparable to mother’s milk.

This practice is common in South India, where the deep understanding of Ayurvedic principles guides local cuisine. In Tamil, coconut chutney is known as “Tengah Chutney” and is an essential companion to dosa (a rice and urad dal pancake). Once you try the authentic version, you’ll surely come back for more 🙂.

To prepare this chutney, the key ingredients include chana dal, fresh curry leaves, and freshly grated coconut. Blend all ingredients to form a paste. While traditionally ground using a hollowed-out granite stone and mortar—enhancing its flavor and consistency—a modern blender offers a quick alternative. The curry leaves, a variant of neem leaves, impart a distinctive flavor to the chutney.