Simple, practical, and full of everyday flavour, Red Coconut Chutney (For Idli,Dosa) is a vegetarian South Indian side dish made with fresh coconut, dried red chilies, and roasted gram (putani) in about 7 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 2 minutes
  • Total time: 7 minutes
  • Yield: 4
  • Category: Side Dish
  • Cuisine: South Indian

Ingredients

For the Chutney

  • 1 cup fresh coconut (grated)
  • 5-6 dried red chilies ((Bydagi or kashmiri chili variety))
  • 2 tablespoons roasted gram (putani)
  • 1/2 inch ginger ((or 2 cloves garlic))
  • 1 small ball sized tamarind ((or lemon juice))
  • salt (to taste)
  • 1/2-3/4 cup water (for grinding)

For Tempering

  • 1 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon split urad dal
  • few curry leaves
  • 1 pinch of hing (asafoetida)
  • 1 dried red chili

Method

  1. In a blender/mixer-grinder, add coconut, red chilies, garlic, roasted gram dal, tamarind, and salt.
  2. Close the lid of the jar and blend them together using a little water at a time, until you get a smooth chutney of the desired consistency.
  3. In a small tadka pan. Add oil, when it is hot, add mustard seeds, urad dal, dried red chili, a few curry leaves, and hing, and fry until the dal turns lightly golden.
  4. Pour the tempering over the prepared chutney.
  5. Mix well and serve the Red Coconut Chutney with dosa, idli.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.