South Indian Coconut Chutney (For Idli's & Dosa'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. This chutney is very simple to make and a very popular accompaniment for all the breakfast dishes in South Indian.
If you are looking for more Chutney recipes here are some :
- 1 cup Fresh coconut , grated
- 1 tablespoon Chana dal (Bengal Gram Dal) , roasted
- 5 Almonds
- 2 Green Chillies
- 1 inch Ginger Ingredients for Seasoning
- 1/2 teaspoon Mustard seeds
- 1 teaspoon White Urad Dal (Split)
- 1 teaspoon Cooking oil , for seasoning
- 4 Curry leaves , finely chopped
- 2 Dry red chillies
- Salt , to taste
Directions for South Indian Coconut Chutney (For Idli's & Dosa's)
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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