Sharing a quick & delicious chutney recipe for idli, dosas, uttapam, or vadas! This one is an easy coconut chutney | nariyal chatni that is full of flavors, and one without which idlis would be rather bland. The trio of sambhar, coconut chutney & idli is like a trinity of the perfect South Indian breakfast. Some people also like podi powder drizzled with coconut oil on their idlis.
Very few ingredients go into making this chutney. Again there are many variations to this simple chutney from region to region, there’s a red version made with garlic and dried red chillies, and the other popular version is the green chutney made with coriander/cilantro leaves and coconut. Sharing this chutney recipe the way I’ve learnt from my friend Malathi. We love this lightly spiced chutney with a hint of sourness, it pairs well with idlis! I will be off blogging for a little while. Will be back sooner with some news to share and hope to catch up on all your posts 🙂 Till then, take care and be well!
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STEP BY STEP INSTRUCTIONS TO MAKE WHITE COCONUT CHUTNEY | IDLI CHUTNEY | COCONUT CHUTNEY FOR DOSA
1.Dry roast the urad dal on medium-low heat until golden brown.
2.Grind all the ingredients using little water at a time, until you get a smooth paste. I used about 1/2 cup water. If you are using yogurt add it after blending all the ingredients to a smooth paste & mix well.
3.For the tempering, heat oil in a pan, add mustard seeds, once they splutter add, urad dal, when it turns golden brown, add curry leaves, red chillies, and asafoetida. When the curry leaves become crisp, pour the tempering over the prepared coconut paste. Enjoy with idlis/dosas. Since fresh coconut is used, it is best to consume it with 1-2 days. Store it in the refrigerator.
HOW TO MAKE SOUTH INDIAN COCONUT CHUTNEY | DOSA CHUTNEY RECIPE?
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