Curd coconut chutney recipe: Curd coconut chutney will increase your immunity in summer, easy recipe to make


In summer, it is beneficial to eat coconut to reduce the increasing heat in the body or stomach. Coconut is a storehouse of antioxidants. Its consumption removes iron deficiency. Fiber-rich raw coconut improves your digestive system and eliminates problems like constipation. Also, eating curd in the summer season cools the body. Consumption of curd does not cause heatstroke in summer. Yogurt removes the heat of the stomach and intestines. In such a situation, you can eat a delicious chutney made of coconut curd.


1/2 cup coconut (grated)
4 tbsp Roasted Chana Dal
4 tbsp curd
1/2 inch ginger
2 green chilies
10-12 curry leaves
1 tsp mustard
1 pinch asafoetida
salt to taste
oil as required
water as needed


How to make Coconut Curd Chutney
First of all, beat the curd well in a vessel.
Now make a paste by adding coconut, chana dal, ginger, green chili, salt and water in the grinder jar.
Put the chutney in the curd and beat it well.
Put oil in a pan on medium heat and keep it for heating.
Add mustard seeds, curry leaves and asafoetida and fry it lightly.
After the tempering is roasted, pour it over the chutney.
Coconut-curd chutney is ready. Enjoy it by serving with dosa, idli etc.