A must have with dosas!
Credit: http://www.tarladalal.com/Coconut-Chutney-(idlis-and-Dosas)-1653r
Ingredients:
1 cup grated coconut
2 small green chillies , chopped
1 tsp grated ginger (adrak)
1 tbsp roasted chana dal (daria)
salt to taste
For The Tempering
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal
1 red chilli , broken into pieces
2 to 3 curry leaves (kadi patta)
1 tsp oil
1.Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.
2.Prepare the tempering by heating the oil and adding the mustard seeds, urad dal, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
3.Refrigerate and use as required.
My note: I actually pour the chutney into the tempering and mix rather than the other way round. I prefer cooking the ground mixture for a couple of minutes, adjusting water for consistency, and bring it to a boil before I take it off the heat.
Serve with crisp hot dosas. Also use milagai podi on the side with some gingelly oil poured on top of it. Enjoy!
1 red chilli , broken into pieces
2 to 3 curry leaves (kadi patta)
1 tsp oil
Method:
1.Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.
2.Prepare the tempering by heating the oil and adding the mustard seeds, urad dal, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
3.Refrigerate and use as required.
My note: I actually pour the chutney into the tempering and mix rather than the other way round. I prefer cooking the ground mixture for a couple of minutes, adjusting water for consistency, and bring it to a boil before I take it off the heat.
Serve with crisp hot dosas. Also use milagai podi on the side with some gingelly oil poured on top of it. Enjoy!
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