Coconut / Nariyal Chutney
It’s really difficult to imagine dosa and idli being served without coconut chutney. With this recipe, you will be able to make one of the best south Indian coconut chutney for both idli and dosa and any other South Indian breakfast item. Sharing a simple South Indian chutney recipe for beginners.
This recipe is with out tamarind as my wife is allergic to tamarind, would suggest to add a squeeze of lemon juice , which bring out all the flavours in the chutney.
For Wet Grinding:
- Coconut: ½ cup (cut into small pieces)
- Chutney Dalia: ¼ cup
- Raw Groundnuts/peanuts: ¼ cup
- Chilly: 1 no’s (this can be adjusted as per one’s requirement)
- Coriander: handful (cleaned and rinsed)
- Ginger: ½ inch piece
- Rock salt as required
- Mustard Seeds: 1 tsp
- Jeera 1tsp
- Channa Dal: 1 tsp
- Urad dal: 1 tsp
- Dry Chilli: 1 or 2 nos’
- Hing: 1 pinch
- Fresh Curry Leaves – 1 Sprig
- Oil: 1 tsp
- Put all the ingredients mentioned under wet grinding into the jar and grind it coarsely.
- Take tempering pan and add oil and heat it and then add all ingredients mentioned in the above list “For Tempering” in the order mentioned.
- Let it fry for a couple of seconds until it starts releasing nice aroma, pour the tempering in to the grinded chutney and adjust salt as per taste.
Traditionally this chutney has been served with all kinds of dosas’, Idlis, paniyaram till date.