I’ve always associated White Coconut Chutney with restaurants. I guess it’s because of the fact, that we always make red chutney at home for Idli and Dosa. Is it the same with you guys too?
Idli is one of the most common breakfast or even dinner items in many south indian homes. Having dosa and idli on a regular basis can make it a bit boring or repetitive. To make it interesting, I try to make different chutneys to go with it.
Apart from the regular red coconut chutney , I also make this tomato coconut chutney (which is one of our fav’s) , tomato onion chutney or this roasted garlic chutney. Now, one more to the list…
Like most chutney recipes, this is also a very simple, quick and easy one. The addition of roasted gram dal adds a nuttiness and also give richness to the chutney.
So, do you wanna give it a try? Btw, it goes well with Neer Dosa and this Oats Idli too.
Here is the recipe…
- 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
- Oil (I used coconut oil)
- 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.
4 thoughts on “Restaurant Style Coconut Chutney For Idli / Dosa”
I’ll try it only tomorrow.
Hi Maria thank you for the recipe.This is my husband’s favourite chutney.I have a tip as regards the chutney posted here .Adding a pinch or two of asofoetida(hing) to the chutney gives great flavour.
Andhra people are very conscious of RUCHI (TASTE).Add a pich of tamarind when you grind, Coconut to be a little coarse ground. Use Tur dal roasted instead of chana dal.