Roasted Coconut Chutney- Varutharacha Thenga Chutney
Prep time
Cook time
Total time
Cuisine: Indian
For Roasting
  • Chana dal- 2 tbsp
  • Urad dal- 1 tbsp
  • Coriander seeds- ½ tbsp
  • Dried red chilies- 3
  • Cumin seeds- 1 tsp
  • Whole black peppercorns- ½ tsp
  • Curry leaves- 1 sprig
  • Grated coconut- 1½ cups
For Cooking
  • Oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Dried red chilies- 2
  • Curry leaves- 1 sprig
  • Fresh Tamarind- ½ cup ( 2 inch fresh tamarind soaked in ½ cup water)
  1. Place a pan over medium heat; add chana dal, urad dal, dried red chilies, coriander seeds, cumin seeds, whole black peppercorns and curry leaves; roast for 5 minutes.
  2. Add grated coconut, roast till golden brown.
  3. Let cool down.
  4. Add the roasted ingredients to a blender, add 1½ cups water.
  5. Grind till smooth.
  6. Soak 2 inch fresh tamarind in ½ cup water for 5 minutes. Squeeze the tamarind to extract juice, strain juice and discard the skin.
  7. Place a pan over medium heat. Add oil, let turn hot.
  8. Add mustard seeds, let splutter.
  9. Add dried red chilies and curry leaves, saute for a minute.
  10. Add the ground paste, combine well.
  11. Rinse blender with ½ cup water and add to the pan. Combine well.
  12. Add tamarind juice, combine well.
  13. Cook for 5 minutes.
  14. Remove the pan from the heat, transfer to a bowl.
  15. This chutney can be served with dosa, idli, appam etc.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at