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Coconut Chutney / Chutney for Idli/Dosa / Thengai Chutney

Coconut chutney is an all time favourite accompaniment to be served with South Indian Tiffin varieties. This is prepared almost every day as a part of morning breakfast in every home. This goes great with Idli/ Dosa, Medhuvada and many other South Indian Snacks. 
I will be posting few more coconut chutney with some variations in my future post.

Coconut – ½ cup grated
Roasted gram dal (Pottukadalai) – 2 tsp
Green chilli – 3 or 4(as per taste)
Garlic – 3 cloves
Ginger – 1 inch piece(optional)
Tamarind – small piece
Salt – to taste  

To Temper:
Oil – 1tsp
Small onion/ Shallots – 3 finely chopped
Mustard seeds – 1tsp
Urad dal / uzhundhu– 1tsp
Curry leaves – 2 springs

Take grated coconut, green chilli, garlic, ginger, tamarind and salt together in a mixer grinder. Blend it to a smooth paste using little water. 

Transfer the chutney to a bowl and keep aside.

Heat oil in a kadai, add mustard seeds. When it starts to crackle add chopped onion. Add urad dal and curry leaves. Saute on a medium flame for a few seconds. 

Pour this tempering over the chutney and mix well.

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