Coconut – Groundnut Chutney Recipe – Kadalai Chutney Recipe

Coconut – Groundnut Chutney Recipe – Kadalai Chutney Recipe

Hi Folks,

Kadalai chutney is the creamier, thick version of coconut chutney with peanuts added for chutney instead of fried-gram dhal.

Idlies, Dosas, Sambhar and Chutney varieties are major breakfast/Dinner items for South Indians (especially Tamilians) and you would find coconut being added to many of the South Indian dishes. Here is one of the most common varieties of Chutney with slight variations ( for good 🙂 ) – Coconut – Groundnut (Peanut) Chutney aka kadalai chutney.

My mom and my other relatives used to prepare only cocount – Fried Gram ( Pottu kadalai) Chutney. I was not aware that Groundnuts can be added to give it a creamier taste until our next-door neighbor introduced that to us a few years ago. I was staying with my friends and my career had just begun (so had my cooking experiments). As our cooking was not so palatable then, our next door neighbor who had become our friend would always provide chutyney/dhal/sambhar that she used to prepare at home. Once she gave us this chutney and it was so creamier than our normal chutney. We were all so impressed and got this simple recipe from her and started preparing that very often at home 🙂 I have mixed my mom’s recipe and hers to make it more tastier. Here is that Recipe for you.

Coconut – Groundnut Chutney (Thengai Chutney/ Verkadalai Chutney/ Coconut- peanut Chutney) Recipe

Kadalai Chutney Recipe from homemakingdelight

Kadalai Chutney Recipe from homemakingdelight

Prep Time: 5 minutes

Cooking Time :  5 minutes 

Serves: 3 

To Grind:

Coconut : One half  of a coconut

Ginger – a small piece (Optional)

Garlic – 4-5 pods (Optional)

Red Chillies : 3 / Green Chillies -2  

Curry leaves (Karuvepilai) – a few (as per your taste)

Peanuts/Groundnuts/Varukadalai/Verkadalai – half a cup

Salt – As needed

Tamarind – a small pinch (Optional)

Water – half a cup

To Temper:

Mustard (Kadugu) : 1 tsp

Asafoetida (Hing/ Perungayam) – A small pinch

Urad dhal (Ulundhu): 1 tsp

Oil – 1 tsp

A few Curry Leaves ( As per your taste)

To Garnish:

Coriander leaves – a few (as per your taste) 

How to Prepare:

1)  Dry Roast the groundnuts in a kadai and let it cool. Rub them hard using your hands to peel off the skin. (As I had already stored roasted peanuts, I have just used them).

2) Scrape the coconut into pieces. ( If you have grated coconut in stock, that can also be used). Just Scraping would be fine as we are going to grind them in a mixer grinder (Mixie).

3) Mix together all the ingredients mentioned above as “To Grind” and grind in the mixie with water. First give the ingredients a quick round in the mixie before adding water as this would enable proper grinding 🙂


4) Temper with the items mentioned for tempering and mix well. Garnish with finely chopped coriander leaves.


5) Serve the kadalai chutney with Idly/Dosa/Upma Varieties 🙂

Kadalai Chutney Recipe from homemakingdelight

Kadalai Chutney Recipe from homemakingdelight

Looking for coconut less version of peanut chutney?? Click Peanut_Chutney (Opens in a new tab) to enjoy that!!


1) Peanuts/ Ground peanuts can be used in many Recipes. So, whenever you buy Peanuts, dry roast and cool and then and keep them in a safe container. You can use them as and when you need.

2) Add curry leaves and coriander leaves to your recipes, whenever you have it in stock (Don’t think that they are optional). This would not only enhance the taste but also would have a good impact on your health/hair.

3) Apart from garnishing, adding a few Coriander leaves before grinding would enhance the taste.

4) Instead of groundnuts, fried gram dhal (Pottu kadalai) can be used. Those who don’t prefer peanuts / allergic to peanuts can prepare it this way 🙂

5) Adding Ginger, garlic and Tamarind are optional but I would strongly recommend them as it would add a nice taste as well as they are good for health (helps in digestion too).

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