VIDYARTHI BHAVAN BANGALORE COCONUT CHUTNEY RECIPE

VIDYARTHI BHAVAN BANGALORE COCONUT CHUTNEY RECIPE

VIDYARTHI BHAVAN  – A heritage South Indian veg restaurant, started in 1943 as a small students’ eatery It is one of the legendary restaurants and is well known for their own style of Dosas. The Masala Dosa offered is just so unique that you will definitely come back for more. This place offers quick andefficient service. Must haves: Sagu Dosa, Masala Dosa, Vada, Poori Sagu accompanied with a cup of C.offee.

Address: 32, Gandhi Bazaar Main Rd, Gandhi Bazaar, Basavanagudi, Bengaluru, Karnataka 560004 . Phone080 2667 7588

In Karnataka, most of the hotels serve this type of coconut chutney for breakfast recipes like idli, vada, dosa, kharabath , shavige bath pulao etc . It is known as Kayi chutney or tengina kai chutney (coconut chutney) in Kannada. 

INGREDIENTS

  • Roasted chana dal / daria dal – ¾ cup
  • Roasted skinless peanuts – ¼ cup
  • Freshly grated coconut – ½ or ¾  cup
  • Green chilli – 2 or as per taste
  • Tamarind – small piece
  • Ginger – small piece
  • Jaggery – ½ or 1 tsp
  • Mint leaves – few [ optional ]
  • Coriander leaves – ¼ cup
  • Asafoetida – a pinch
  • Salt to taste
  • Water – 1 ½ or 2 cups

INGREDIENTS TO TEMPER

  • Oil -1 tbsp
  • Mustard seeds – ¾ tsp
  • Curry leaves – few

NOTE –

  1. I have taken a mixture of peanut and roasted chana dal. You can use any only roasted gram dal .
  2. Tempering is optional .

METHOD

Take all the ingredients one by one in a mixie jar and grind .

Now add water as required and grind.

Grind thick and slightly coarse in texture.

Transfer to a serving bowl.

Heat oil in a small pan .

Crackle mustard seeds and curry leaves and pour it over the chutney .

Serve the chutney with any southindian breakfast items

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