Coconut Chutney :
Coconut Chutney is a prevalent and flexible condiment in South Indian food. It is made essentially with new coconut, green chilies, and other fixings, making a flavorful and fragrant side dish.
Making south Indian coconut chutney for dosa and idli is exceptionally basic; fair mix new coconut with chillies, curd and ginger and blend tempered mustard seeds. In any case, the genuine taste differentiators in this recipe are simmered chana dal, tamarind paste, cumin seeds and curry leaves. Take after this recipe and find how great the chutney tastes, and yes, don’t fault us if you get dependent on it.
Here’s a basic recipe:
Preparation Time: 10 minutes
Cooking Time: 2 minutes
Serves: 6 servings
Ingredients:
| Ingredients: |
| 1 cup roughly chopped Fresh Coconut |
| 1 teaspoon grated Ginger |
| 2 Green Chillies, chopped |
| 1 tablespoon Roasted Chana Dal (daliya) |
| 1 tablespoon Curd |
| 1 teaspoon Lemon Juice or Tamarind Paste |
| 1/2 cup Water |
| Salt |
| For Tempering |
| 1/2 teaspoon Cumin Seeds |
| 1/4 teaspoon Mustard Seeds |
| 4-5 Curry Leaves |
| 1 Dry Red Chilli |
| 1 teaspoon Oil |
Directions:
1. Take chopped coconut in a little chutney jar in a nourishment processor or grinder.
2. Crush it to make a medium coarse paste and exchange it to a plate.
3. Include green chilies, roasted chana dal, and ginger in the same chutney jar.
4. Crush them to a smooth powder.
5. Include pulverized coconut, curd, lemon juice, salt, and 1/2 container water.
6. Crush them to make a medium coarse paste. If required, include more water to get the craved consistency of chutney and pound once more. Exchange it to a bowl.
7. Warm oil in a little hardening pan. Include mustard seeds. When seeds start to crackle, include cumin seeds, dry ruddy chili, and curry leaves, and sauté for 10 seconds.
8. Take the skillet from the fire and promptly pour hardening over the arranged coconut paste and blend well. Coconut chutney for idli and dosa is prepared; appreciate it with your favorite sort of dosa.
Tips and Variations:
- Adjust the amount of water agreeing to make it thick or diluted.
- Avoid addition of green chilles when making coconut paste and avoid dry ruddy chilies in treating to make white coconut chutney
- Consume new idli-dosa chutney promptly or refrigerate it and utilize it for up to 3 days.
Taste: Mild spicy
Serving Ideas: It’s difficult to envision South Indian dishes like dosa, idli, vada, etc being served without it. In any case, its utilization is not fairly restricted to it, as it can be served as a backup in lunch or supper along with paratha, curry, steamed rice and dal tadka.