1/2tbspRoasted gram dal (pottu kadala)dry roasted for 3-4 mins and cooled for 5 mins
1/2tspUrad dal (uzhunnu)
1Dry red chilli
OilI 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.
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 to start with 1/2 cup water and then add more, if required.
This White Coconut Chutney was printed from https://mariasmenu.com/vegetarian/restaurant-style-coconut-chutney-for-idli-dosa.
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