Coconut Chutney ( Idlis and Dosas)
by Tarla Dalal
- ગુજરાતી માં વાંચો (Coconut Chutney ( Idlis and Dosas) in Gujarati)
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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.
- 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.
Coconut Chutney ( Idlis and Dosas) recipe with step by step photos
- In a big mixer jar, add the grated coconut. You can use fresh or frozen coconut. Also, for easy grinding we have taken grated coconut but, if you are lazy then you can put roughly chopped coconut and pulse it more. Many people even use coconut powder or dessicated coconut, if doing so then make use of warm water while grinding.
- Add roughly chopped small green chillies. If you like your South-Indian coconut chutney spicy, then simply increase the quantity of chilies.
- Add grated ginger to the mixer jar. Adrak can be skipped or substituted with garlic.
- Now add 1 tbsp of roasted chana dal. If chana dal is not available, then you can skip adding it. The nariyal ki chatni will taste equally delicious without it.
- Add salt to taste.
- Add approximately 1/2 cup of water and blend. We have added a little more then half cup.
- Grind to make a fine paste. It looks like this! If you like a liquidy coconut chutney then increase the quantity of water.
- Transfer the chutney into a bowl.
- For the tempering of nariyal ki chutney, heat oil in a non-stick tadka pan. Make use of any neutral flavored oil. Once the oil is hot, add the mustard seeds.
- When the seeds crackle, add broken red chilli.
- Finally, add curry leaves. Kadi patta is one of the most important ingredient of an authentic South-Indian tempering.
- Mix well and pour this tempering over the chutney.
- Gently mix and your coconut chutney for idli, dosa and vada is ready!
- Refrigerate and use as required. It is best to consume it fresh.
- Coconut chutney is made in a number of variations by adding/substituting ingredients. Malgapodi and Tomato Coconut Chutney, Tomato Coconut Chutney, Fresh Coconut Garlic Chutney are few varieties of the South-Indian coconut chutney. Enjoy them with various South-Indian snacks.
Nutrient values (Abbrv) per tbsp
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