Coconut Chutney ( Idlis and Dosas)
by Tarla Dalal
Added to 1516 cookbooks
This recipe has been viewed 865686 times
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.
- 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.
- 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.
- Refrigerate and use as required.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.