Coconut chutney is an essential combination with idli & dosa. Most hotels & restaurants have different varieties of chutneys. This is the basic chutney I've made. We can use our creativity & add other ingredients to make chutney to our taste.
Preparation Time: 10 mts Cooking Time: 5 mts Serves: 3-4
Ingredients:
Scrapped coconut - 1/2 cup
Green chilies - 3 nos
Ginger - 1/2 inch pieceMustard seeds - 1/2 tsp
Black gram dal (urud dal) - 1/4 tsp
Roasted bengal gram dal - 2 tsp
Refined oil - 1/2 tsp
Salt - to taste
Method:
Grind the scrapped coconut, chilies, ginger, roasted bengal gram dal (pottukadalai ) & salt together. Heat the oil, add the seasoning & pour it on top of the ground paste & mix it well. Coconut chutney is ready. This chutney will be good with idli, dosai, adai etc.
Variations:
Different people make coconut chutney in different ways. Some people add garlic to their chutney. Some others don't add ginger & pottukadalai, but add tamarind to it.
Tips:
- While grinding, don't make it in to a paste, but grind it a bit coarsely. This will give the chutney a good taste.
- We can also add some coriander leaves while grinding to give it a nice flavour.
Try it & enjoy.
Yummy :) Good to see updates in your blog, Aunty.
ReplyDeleteIn Bangalore restaurants, they make a version where they add equal qty of pottukadalai as grated coconut and at kannada people add tamarind the way you have mentioned.