Piping Pot Curry · by Meeta Arora★ 5.0 (2)
Coconut Chutney (Nariyal Chutney)
NUTRITION · PER SERVING15M COOK
CAL 5%·PRO 3%
CARBS 6G22% OF CAL
2G FIBER0G ADDED0G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 9G77% OF CAL
7G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy South Indian coconut chutney made with fresh coconut, lentils, and warm spices. Served as an accompaniment to idli, dosa, and other South Indian dishes.
condimentindiangluten freevegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3/4 cup Coconut (grated (fresh or frozen))
- 2 tablespoon Roasted Chana Dal (dalia)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 inch Ginger
- 1 Green Chili Pepper (adjust to taste )
- 1/2 teaspoon Salt (adjust to taste )
- 1/2 teaspoon Sugar (optional )
- 1 teaspoon Lime or Lemon juice (or Tamarind paste )
- 1/2 cup Water (adjust as needed)
- 1 tablespoon Ghee or Oil
- 1/2 teaspoon Mustard Seeds (Rai)
- 1/2 teaspoon Split Skinned Black Gram Lentils (Urad dal)
- 1 pinch Asafoetida (Hing) (optional, skip for gluten-free)
- 1-2 Dry Red Chili (optional )
- 6-8 leaves Curry Leaves (Kadi Patta) (washed and dried )
At a glance
PER SERVING · TIME 15M
CAL 5%·PRO 3%
CARBS 6G22% OF CAL
2G FIBER0G ADDED0G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 9G77% OF CAL
7G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 314mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 129mg
- Calcium
- 10mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 314MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.