Coconut Chutney ( Idlis and Dosas)

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The Coconut Chutney has a well-rounded flavour that goes well with most variants of Idlis / Dosas / Appe , be it plain, veggie-topped, or more exotic options like Rava Idli or Ragi Dosa.

If you have grated coconut ready on hand, then it takes just minutes to prepare the coconut chutney, which makes it a popular accompaniment for breakfast.

You can vary the amount of green chillies according to your taste. And, if you are serving this as the only accompaniment and want a bit of tang in it, you can also blend in a ½ inch piece of deseeded tamarind or 1 tsp of tamarind pulp.

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Preparation Time:    Cooking Time:     Makes 1 servings
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1 cup grated coconut
2 small green chillies , chopped
1 tsp grated ginger (adrak)
1 tbsp roasted chana dal (daria)
salt to taste

For The Tempering
1/2 tsp mustard seeds ( rai / sarson)
1 red chilli , broken into pieces
2 to 3 curry leaves (kadi patta)
1 tsp oil

  1. Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.
  2. Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
  3. Refrigerate and use as required.

RECIPE SOURCE : Idlis & DosasBuy this cookbook
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 on 15 Jun 12 10:06 AM

 on 28 Nov 10 04:27 PM