This curry leaves, peanut, and coconut chutney is a unique mix of creamy nuttiness, spicy tempering, and fresh curry leaves flavors. It is a perfect side to a dosa, idli, or any South Indian breakfast but I wouldn’t limit it to just that!
Peanuts give a distinct nuttiness to the chutney, coconut makes it creamy, and curry leaves add in a lot of fresh aroma and flavor. I also love the spicy tempering on top. Oil tempered with dried red chillies, urad dal, curry leaves, and mustard seeds adds in a crunch as well as mild heat.
Recently I was craving for some South Indian breakfast. While I love my granola, and oatmeal, and paratha, today I wanted an uttapam or a dosa. Just a couple of days ago, I had bought a packet of uttapam batter so it had been on my mind since then. Uttapam is a thick rice and lentil pancake. The batter is similar to idli batter.
Finally the wish was realized today morning and we all had a breakfast of crispy onion-tomato uttapam with fresh curry leaves, peanut and coconut chutney. Mmmmmmm….. Absolutely delicious and absolute bliss :-).
The world of Indian Chutneys is diverse and versatile. Across different cuisines of India, there is a chutney of almost every ingredient from fresh herbs, to fruits, to vegetables, to dried fruits and nuts, to even just spices! And they cover all the taste profiles — sweet, sour, spicy, bitter, and salty.
Some are more common than others. For example, in a North Indian kitchen some variation of coriander chutney is most common and in a South Indian kitchen some variation of coconut chutney is most common.
My roommate in IIT was from Kerala. She moved to US after college and when I asked how is she finding it there. Her one response was, “As long as they have freshly grated coconut in the Indian stores, I’m well.” 🙂 That’s how much coconut is integral to South Indian cuisine!
Peanut and coconut chutney
Using peanuts in coconut chutney is very unique to Karnataka’s Udupi cuisine. This chutney used to be my everyday breakfast accompaniment in Bangalore. It was usually a plate of idlis or vadas or a dosa with peanut-coconut chutney on the side at a small eatery just opposite our home. Plus one filter coffee. Life was simple.
Curry leaves, peanut and coconut chutney
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- ⅓ cup Fresh Curry Leaves use dried curry leaves if fresh are not available
- ½ cup Peanuts
- ¼ cup Grated Coconut fresh or desiccated if fresh is not available
- 1 inch Ginger peeled and chopped
- 1 Green Chili chopped
- 1 tsp Tamarind paste
- 1 pinch Jaggery powder
- Salt to taste
- 1 tsp Vegetable Oil
- 2 tsp Vegetable Oil
- ½ tsp Mustard Seeds
- 4-5 Fresh Curry Leaves
- 2 Dried Red Chilies broken into 2
- 1 tsp Yellow Urad Dal split and skinned black gram dal
- Dry roast peanuts on medium heat till they just start to brown. Remove on a wide bowl and once they are cool enough, rub them between your palms to remove the skin.
- While you wait for the peanuts to cool, heat 1 tsp oil in the same pan. Add curry leaves, ginger, and green chili. Sauté for a couple of minutes and then switch off heat.
- In a grinder jar, add the roasted (and skin removed) peanuts, grated coconut, roasted curry leaves, ginger, green chili, tamarind, jaggery, salt, and ½ cup water. Grind to a smooth paste. Add more water if required. Remove in a bowl.
- For the tempering: In a small tempering pan, heat 2 tsp oil. Once the oil is hot, add mustard seeds. When the mustard seeds start to sputter, add dried red chili, urad dal, and curry leaves.
- When the urad dal just starts to turn brown, add the tempering to the chutney in the bowl and serve immediately with idli, dosa, or uttapam.
- Nutritional Information is the approximate value for 1 of 4 servings.
- Leftover chutney can be stored in an airtight container in the fridge. Use within the week.
- This chutney easily freezes as well. If you want to freeze the peanut and coconut chutney, don’t temper and freeze it ground chutney. Defrost and temper before use.
Indian Food Blogger’s World!
This recipe is part of our Indian Food Bloggers Group called — Cooking Secretly! The purpose of the group is to have some blogging fun while exploring new cuisines together. Every month, two partners are paired and based on the monthly theme they give each other two secret ingredients to cook with. This month the theme is suggested by Jayashree who blogs at evergreen dishes. It is Udupi Cuisine and I’m paired with Sasmita who blogs at First Timer Cook. She prepared this refreshing kosambari salad recipe.
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