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Coconut Chutney Recipe For Idli Dosa, Thengai Chutney
Asiya
A simple few ingredient chutney made using fresh coconut commonly eaten with south indian breakfast like idli dosa vada etc...
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Prep Time
20
mins
Cook Time
15
mins
Total Time
35
mins
Course
Chutneys
Cuisine
South Indian
Servings
3
-4
Calories
320
kcal
Ingredients
1x
2x
3x
For the chutney:
1
cup
fresh coconut cut into fine pieces/grated
1/2
cup
roasted chana dal
6
green chillies chopped
2-3
small pieces of tamarind
1
small piece of ginger
optional
1
tbsp
coriander leaves
optional
salt - to taste
1
cup
water approx.../as per requirement
For tempering:
1
tbsp
oil
1/2
tsp
cumin seeds
1/2
tsp
mustard seeds
1/2
tsp
urad dal/split black gram
2
dried red chillies chopped
5-6
curry leaves
Instructions
Note:
Remove the shell of the coconut and finely chop the coconut into pieces or grate the coconut
Blending the chutney:
In a bender, add the chopped grated coconut .
Add in the roasted chana dal.
Add green chillies, tamarind pieces, coriander leaves, small ginger piece and salt as per taste.
Blend all the ingredients together.
Add water as per requirement of the consistency and blend again into a fine paste.
For the tempering:
In a tadka pan, add oil and heat it.
Add cumin seeds, mustard seeds and let them pop up.
Add in urad dal/split black gram.
Add dried red chillies and stir well.
Add curry leaves and let them crackle.
Transfer the tadka all over the chutney.
Serve the coconut chutney with idli/dosa/vada/uttapam.
Notes
Adding ginger is totally optional and ginger can also be replaced with garlic while making the chutney...
Nutrition
Nutrition Facts
Coconut Chutney Recipe For Idli Dosa, Thengai Chutney
Amount Per Serving
Calories
320
* Percent Daily Values are based on a 2000 calorie diet.
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