Coconut Chutney Recipe for Idli & Dosa | Easy South Indian

Ingredients

• 1 cup grated coconut
• 1/4 cup roughly chopped coriander (dhania)
• 3 tbsp roasted chana dal (daria)
• 2 green chillies (hari mirchi), roughly chopped
• 8 curry leaves (kadi patta)
• salt (namak) to taste
• 1 tbsp oil
• 1/2 tsp mustard seeds (rai / sarson)
• 1/2 tsp urad dal (safed urad dal)
• a pinch of asafoetida (hing)
• 1 whole dry Kashmiri red chilli, broken into pieces

Steps

1. To make coconut chutney, combine the coconut, coriander, roasted chana dal, green chillies, 4 curry leaves, salt and a little water and blend in a mixer till smooth.
2. Transfer the chutney into a bowl and keep aside.
3. Heat the oil in a small non-stick pan and add the mustard seeds and urad dal.
4. When the mustard seeds crackle, add the asafoetida, remaining 4 curry leaves and red chillies and sauté on a medium flame for a few seconds
5. Pour this tempering over the coconut chutney and mix well.
6. Refrigerate the coconut chutney and use as required.