A plate of hot idlis and a generous spoonful of chutney is such a familiar breakfast comfort. Some mornings call for green Kothambari Chutney. Here, it is Kempu Chutney, with coconut, Byadagi chillies, garlic and a little tamarind, finished with a sizzling coconut oil tempering.
I like the chutney thick enough to scoop up with a piece of idli or pundi. The garlic gives it a lovely punch, while the tamarind brings a little tang to the coconut and chillies. A simple breakfast, full of flavour, with filter kaapi on the side if you fancy it.
This is the red chutney I have paired with Nesal Pundi in the accompanying recipe. It deserves a little place of its own here too, for mornings when the idlis are ready and all you need is their chutney.
Kempu Chutney / Byadagi Chilli Coconut Chutney
Ingredients
Ingredients
- 1 cup fresh grated coconut
- 3–4 garlic cloves, or more for a stronger garlic flavour
- 7–8 dried Byadagi red chillies
- A small ball of tamarind
- Salt, to taste
- Water, as needed
For the tempering
- 1 teaspoon coconut oil
- ½ teaspoon mustard seeds
- A few fresh curry leaves
Instructions
Method
- Grind the chutney. Put the grated coconut, dried Byadagi chillies, garlic, tamarind and salt into a grinder. Add a small amount of water and grind to a smooth, thick paste. Scrape down the sides as needed, adding water gradually rather than all at once.
- Check the seasoning. Transfer to a bowl. Taste and adjust the salt and consistency to your liking.
- Make the tempering. Heat the coconut oil in a small pan. Add the mustard seeds and let them splutter, then add the curry leaves briefly.
- Finish and serve. Pour the hot tempering over the chutney and mix. Serve with hot idlis, dosas or Nesal Pundi.
Notes
- Start with 3–4 garlic cloves and add more if you like a stronger garlic flavour.
- Keep the chutney thick for scooping, or loosen it with a little water for pouring around your idlis.
- Byadagi chillies are the chillies specified in this recipe. Their heat can vary, so adjust the quantity to suit your batch and taste.
- The coconut oil, mustard seeds and curry leaves are the finishing tempering and are included as part of the recipe.
Find the Nesal Pundi recipe that goes with this chutney.
For another breakfast accompaniment, find my two green chutneys for idli.
