Coconut Chutney Recipe | Udupi Style Thengai Chutney for Idli Dosa | Emily's Kitchen Bites

Udupi style coconut chutney – roasted peanuts, chana dal and pottukadalai ground with fresh coconut, garlic, ginger, mint and coriander, finished with a mustard–curry leaf tempering. Thick, creamy and full of flavour – the perfect side for idli and dosa! தேங்காய் சட்னி – hotel-style taste at home in 15 minutes. Welcome to Emily's Kitchen Bites – everyday South Indian cooking, made with love. 🧡 🛒 INGREDIENTS To roast & grind: • Oil – 1 tbsp • Peanuts – 2 tbsp • Chana dal (kadalai paruppu) – 1 tbsp • Roasted gram (pottukadalai) – 2 tbsp • Green chilli – 3 • Garlic – 3 to 4 cloves • Curry leaves – a few • Grated coconut – ½ cup • Tamarind – a small piece • Ginger – a small piece • Salt – as needed • Mint leaves – a handful • Coriander leaves – a handful For tempering: • Oil – 1 tbsp • Mustard seeds – ½ tsp • Urad dal – ½ tsp • Dry red chilli – 1 • Curry leaves – a few 👩‍🍳 METHOD 1. Heat 1 tbsp oil. Add peanuts and chana dal and roast on medium flame till golden. 2. Add roasted gram, green chillies, garlic and curry leaves. Roast for a minute and let it cool. 3. Add the roasted mix to a mixer jar with grated coconut, tamarind, ginger and salt. Grind with a little water. 4. Add mint and coriander leaves and grind again till smooth. Transfer to a bowl. 5. Rinse the jar with a little water, add it to the chutney and mix to the consistency you like. 6. For tempering, heat 1 tbsp oil. Add mustard seeds, urad dal, dry chilli and curry leaves. 7. Pour the tempering over the chutney and mix. Serve with hot idli or dosa! 💡 TIPS • Roast the peanuts and dal on MEDIUM flame – burnt dal makes the chutney bitter. • Let the roasted mix cool before grinding, so the mint and coriander stay bright green. • Add mint & coriander at the END and grind only briefly – over-grinding turns it dark. • Use warm water for a smoother, creamier chutney. • Tamarind keeps the coconut fresh longer – the chutney stays good for a day in the fridge. ⏱ CHAPTERS 0:00 Intro 0:10 Roasting peanuts & dal 1:14 Grinding the chutney 2:06 Tempering 2:50 Serving with idli 📌 MORE RECIPES Masala Vadai – crispy tea kadai vadai (perfect with this chutney!):    • Masala Vadai Recipe | Crispy Paruppu Vadai...   Semiya Payasam – creamy custard payasam:    • Semiya Payasam Recipe | Creamy Vermicelli ...   Masala Peanut – crispy masala kadalai:    • Masala Peanut Recipe | Crispy Masala Kadal...   Senai Kizhangu Varuval – crispy yam fry:    • Senai Kizhangu Varuval | Crispy Yam Fry Re...   Rava Kesari – soft Kalyana Veetu style:    • Rava Kesari Recipe | Soft Kalyana Veetu Ke...   Wheat Gulab Jamun – soft atta jamun:    • Wheat Gulab Jamun | Soft Atta Jamun Withou...   Rava Gulab Jamun – sooji jamun:    • Rava Gulab Jamun | Soft Sooji Jamun Withou...   Pepper Rasam – no rasam powder:    • Pepper Rasam Recipe | Milagu Rasam Without...   Mullangi Sambar – radish sambar:    • Mullangi Sambar Recipe | Radish Sambar in ...   Murungai Thokku – drumstick thokku:    • Murungai Thokku | Spicy Drumstick Thokku R...   👍 If you liked this recipe, please LIKE, SHARE and SUBSCRIBE for more homestyle recipes! 🔔 Turn on notifications so you never miss a new video. #CoconutChutney #ThengaiChutney #UdupiStyle