This chutney is known as “kushil narla chutney” (kushile-spoiled, narlu-coconut). Yes, it is basically made of a bit smelly coconuts, not the completely rotten ones though. Sometimes when the coconut is kept as it is for many days, they get a bit of smell (you can smell it, but cannot see the change in color). Instead of wasting such coconuts, they are paired with curry leaves so that the smell can be overcome by a strong smell of leaves. This was how this chutney originated. May be because people were very poor in those days and they just could not afford wasting a coconut. I remember my Aayi telling me that her grand mother used to go in search of a bit smelly coconuts to make this chutney .
That was in olden days. But these days we make this chutney with normal coconuts. Once you taste this chutney, I bet you will never ever forget the taste. I am a huge fan of this from my childhood. Few people eat the raw chutney and few people fry it to preserve it for many days. My dad would like the raw chutney and I liked the fried chutney, so we always had two batches of chutneys at home. Once when I was a kid, my Aayi fried it well till some of it turned almost black. So I renamed it as “kushil narla lashil chutney” (lashil meaning burnt) .
Unlike any other chutneys which are served with either dosa or idlis or vadas, this is served as a side dish with rice. Never tried it with idli/dosas.
Grated coconut(fresh or frozen) 1 cup
Curry leaves 2 big strands (approximately 20 leaves)
Asafoetida a pinch
Red chilies 5-6
Tamarind extract 1/4 tea spn
Oil 1/2 tea spn
I use tamarind extract in all cooking. If normal tamarind is used, adjust to suit the taste.
Heat oil and fry red chilies. Take them out and fry curry leaves till they become crispy(do not add extra oil). Take out and roast the coconut till it turns slightly brownish.
Grind all the ingredients together to a coarse paste. Do not add too much water. Serve it as a side dish with rice.
If you need to preserve this for few days, take the chutney in a pan and heat it. Keep mixing it occasionally.
Fry till the moisture goes off and chutney becomes completely dry(I forgot to take the picture at this stage. Will post some other time). Remains good for at least a week.
Serves : 4-5
Preparation time : 20mins
PS: I used the chilies which didn’t have color. Use Byadagi/Kashmiri chilies for a good red color to this chutney.