Idli, Dosa and the likes are seriously incomplete without sides such as sambhar, chutneys, and podi. This coriander coconut chutney | green chutney is a very basic variation of the many existing coconut chutneys and a very simple one, to say the least. You just need grated coconut and coriander leaves as the main ingredients, the remainder of the ingredients can be varied.
This is similar to the coconut chutney I’ve shared earlier. Now there are many variations even to this basic green coriander coconut chutney you can try, like the addition of garlic, cumin seeds, substitute the tamarind for lime juice or yogurt, or even addition of a few mint leaves for a different flavor profile. Whatever you choose to add, this chutney will taste great nonetheless! It is the perfect accompaniment for soft, fluffy idlis.
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STEP BY STEP INSTRUCTIONS TO MAKE CORIANDER COCONUT CHUTNEY | GREEN CHUTNEY FOR IDLI
1.Grind all the ingredients using little water at a time, until you get a smooth paste. I used little more than 1/2 cup water. Taste and adjust seasoning if required.
2.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.
NOTES 1.Dalia is used as a thickener for chutneys. It is available in most Indian grocery stores. If you can’t find it, replace dalia with roasted urad dal or roasted and skinned peanuts or cashew nuts or simply roast chana dal and use that instead. 2.If you are using frozen coconut, allow it to thaw completely. Use warm water for grinding if the grated coconut is still cold.
HOW TO MAKE CORIANDER COCONUT CHUTNEY | GREEN COCONUT CHUTNEY?
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