Chutney for Masala dosa
As you savor the chutney, its velvety consistency coats your palate, allowing the flavors to unfold and meld with every bite of the dosa.
Ingredients
- 1 cup fresh grated coconut
- 1/4 tsp oil
- 2 green chillies
- A pinch of hing asafoetida
- 2 cloves of garlic
- 3-4 tbsp gram dal puffed chana dal(optional)
- Salt to taste
- 1/2 tsp tamarind paste
- 1/2 tsp jeera cumin seeds
- 1/4 tsp jaggery optional, for sweetness
For tempering
- 1/2 tsp oil
- 1/2 tsp mustard seeds
- few curry leaves
Instructions
- Heat a small pan over medium heat and add 1/4 tsp oil fry green chillies, garlic cloves, hing Remove from heat and set aside.
- In a blender or food processor, add the fresh grated coconut, gram dal, green chillies, garlic cloves, hing, salt, tamarind paste, jeera, and jaggery (if using).
- Blend the ingredients together until you get a coarse or smooth consistency, depending on your preference. You can add a little water if needed to adjust the consistency.
- Taste the chutney and adjust the salt or tanginess (using more tamarind paste) according to your taste.
- Transfer the chutney to a serving bowl.
- In a separate small pan, heat a little oil and add mustard seeds. Once they start spluttering, you can optionally add curry leaves and allow them to sizzle for a few seconds.
- Pour the tempering (mustard seeds and curry leaves) over the chutney and mix well.
- Serve the coconut chutney as a side dish with dosa, idli, vada, or any South Indian snack of your choice.
- Coconut chutney is a versatile condiment that adds a burst of flavor to various dishes. Enjoy its delicious and tangy taste with your favorite South Indian meals!