South Indian Coconut Chutney (For Idli's & Dosa's)Written by Archana Doshi
The Coconut Chutney is simple and quick to make accompaniment that is very popularly had along with Dosa's, Idli's and Vegetable Rava Upma's. The Coconut Chutney recipe uses fresh coconut, ground along with green chillies and roasted channa along with a dash of lemon or yogurt that makes it tangy and opens up your senses.
Makes: 4 to 5 servings
1 cup grated fresh coconut
1 tablespoon dahlia/bhunna channa/ roasted channa dal
4 to 5 almonds
1 or 2 green chillies
an inch piece of ginger
1/2 teaspoon mustard seeds
1 teaspoon halved white urad dal
1 teaspoon oil for seasoning
4 curry leaves, finely chopped
2 dry red chillies
salt to taste
Ingredients for Seasoning
To begin making the Coconut Chutney recipe, grind all the ingredients except the seasoning together with 1/2 cup of hot water. Hot water prevents the coconut from getting curdled and sticky.
Heat oil in a small pan on medium heat; add mustard seeds, urad dal, and curry leaves and allow it to crackle. Add the seasoning to the ground coconut chutney mixture. Now add the lemon juice and salt to taste and mix well.
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I am the Chef and Founder of Archana's Kitchen that is known for its healthy vegetarian recipes. I try to keep my simple, smart and seasonal and believe in cooking food fresh everyday without additives and preservatives. I hope you enjoy my recipes and cooking them for your friends and family.
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