Restaurant Style Coconut Chutney For Idli / Dosa
Idli stands out as a prevalent choice for breakfast or dinner in numerous South Indian households. Consuming dosa and idli regularly might lead to monotony, prompting me to infuse variety by crafting diverse chutneys to accompany them. Similar to many chutney recipes, this one is uncomplicated, swift, and effortless. The incorporation of roasted gram dal not only introduces a nutty flavor but also imparts richness to the chutney, enhancing the overall dining experience.
Ingredients
- 1.5 cups Grated coconut
- 1 -2 Green chilli (chopped)
- 1 tsp Chopped ginger
- 1/2 tbsp Roasted gram dal (pottu kadala) (dry roasted for 3-4 mins and cooled for 5 mins)
- 1/2 tsp Mustard seeds
- 1/2 tsp Urad dal (uzhunnu)
- 1 Dry red chilli
- Curry leaves
- Salt
- Oil (I used coconut oil)
Instructions
- Grind together grated coconut, chopped green chilli & ginger, roasted gram dal (dry roasted and cooled) and salt with 1/2 cup water to a smooth paste. Grind for 4-6 mins. Transfer to a serving dish.
- Heat oil in a small pan and crackle mustard seeds and urad dal. Add dry red chilli and curry leaves. Fry for a min. Add it to the ground coconut paste and mix well.
Notes
It's always better to use room temp coconut to make chutney. If you're using frozen coconut, thaw it and use it.
This chutney has a thick consistency, however depending on your preference you can add more water while grinding. I recommend you start with 1/2 cup water and then add more, if required.
Tried this recipe?Let us know how it was!