Coconut Chutney for Idili/Dosa
This chutney serves as a delightful accompaniment to various dishes such as dosas, idlis, buns, vadas, and more, adding a burst of flavor and enhancing the overall dining experience.
Equipment
- 1 Blender/grinder to grind the chutney
Ingredients
- 1 cup fresh grated coconut
- 2-3 green chillies
- Salt to taste
- 1/2 tsp jaggery or to taste (optional)
- Small piece of good quality hing asafoetida
- 1/4 tsp oil
- Water as required
- Fresh cilantro leaves chopped finely
For Tempering:
- 1/2 tsp oil
- 1/2 tsp mustard seeds
- Few fresh curry leaves
- 1-2 red chillies
Instructions
- In a small tempering pan, add oil, hing, and green chillies. Roast the green chillies for some time until they have blisters.
- In a blender or food processor, add the fresh grated coconut, roasted green chillies, hing, salt, and jaggery (if using).
- Blend all the ingredients together until you get a smooth paste. If needed, you can add a little water to adjust the consistency.
- Transfer the chutney to a serving bowl and add in the finely chopped cilantro leaves. Give it a good mix.
For Tempering:
- Heat oil in a small pan over medium heat.
- Add mustard seeds and let them splutter.
- Add fresh curry leaves and red chillies. Fry them for a few seconds until aromatic.
- Pour this tempering over the prepared coconut chutney.
- Mix well and serve with dosa, idli, vada, or any South Indian dish of your choice.
- Enjoy your delicious coconut chutney!