Tenginakayi (coconut) chutney – the taste of my childhood
This one is straight from my grandmother’s kitchen or rather, straight from her stone mortar and pestle….paata varvanta as they call it in Marathi.
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| Paata varvanta |
I vividly remember, she sitting with her saree tucked away on one side with one leg folded near the paata (stone platform) and the other leg stretched on the kitchen floor, grinding this chutney to get the perfect consistency. She had an electric mixer but desisted from using it too often saying that grinding chutneys in a mixer does not impart the same yummy taste.
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| Tenginakayi chutney |
This chutney was a regular feature in her house as everybody just loved it mixed with hot rice and ghee. Now, I have made it quite a few times myself, using the same tried and tested recipe but in an electric mixer… and …it lacks that taste which my memory craves for. May be the secret of getting it perfect lies in the paata varvanta 🙂 Miss you avva!
To grind:
- 1 cup fresh, grated coconut
- 1 tbsp chana dal
- 0.5 tbsp udid dal
- 0.5 tsp sesame seeds (optional)
- Tamarind pulp – to taste
- Water – to adjust the consistency
- 2-3 red chillies, deseeded as preferred
- 1 tbsp oil or as required
- Salt- to taste
To temper:
- 0.5 tsp mustard seeds
- 4-5 curry leaves
- A pinch of asafoetida
- 1 tbsp – til/sesame oil (Sesame oil is preferred but one can use any other oil as well)
Method:
Roast the chana dal, udid dal and sesame seeds along with the red chillies in little oil till they change color. Grind the coconut with these roasted dals, chillies and tamarind pulp with gradual addition of water till we get our desired smooth consistency. To this chutney, add the above tempering and mix it well.
It’s best enjoyed with hot rice drizzled with sesame oil or ghee.