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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Coconut Chutney

Thengai Chutney

(31 reviews)
"

My aunt would make this fresh every morning to go with piping hot idlis. It was never the same without that sizzling tadka on top.

"
Coconut Chutney
Prep time:10 mins
Cook time:5 mins
Total time:15 mins

Protein

2g

Carbs

5g

Fat

9g

Calories

110 kcal

Servings:
4
VeganGluten Free

Ingredients

fresh grated coconut1 cup
roasted chana dal2 tbsp
green chili1
(chopped)
ginger0.50 inch
(piece, peeled)
saltto taste
water0.50 cup
(adjust as needed)
oil1 tsp
urad dal0.50 tsp
dried red chili1
(broken in half)
curry leaves6 leaves

Spices

mustard seeds0.50 tsp

Directions

Make the Chutney

  1. In a blender, add coconut, roasted chana dal, green chili, ginger, salt, and water.
  2. Blend into a smooth paste. If it's too thick, add a tablespoon of water at a time until desired consistency is reached.
  3. Transfer the chutney to a small serving bowl.

Prepare the Tempering

  1. Heat oil in a small pan on medium heat. Wait until the oil is hot but not smoking.
  2. Add mustard seeds. When they start to splutter, add urad dal, dried red chili, and curry leaves.
  3. Sauté for 30 seconds or until the dal turns golden brown. Stir constantly to prevent burning.
  4. Pour this hot tempering directly over the chutney and mix gently.
Chef's tip: Always pour the tempering while it's still hot—it enhances the aroma and flavor of the chutney instantly.

Serve

  1. Serve immediately with dosa, idli, upma, or as a dip for snacks.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.