Coconut chutney recipe for idli, dosa
Coconut Chutney Recipe - Easy to Make South Indian Chutney for Dosa . Take chopped coconut in a small chutney jar of food processor or grinder. Grind it to make a medium coarse paste and transfer to a plate. Add green chillies, roasted chana dal and ginger in same chutney jar. Grind them to a smooth powder. Add crushed coconut, curd, lemon juice, salt and 1/2 cup /5(21).
Coconut chutney recipe with 8 different variations. I make coconut chutney almost 3 to 4 times a week, not only to accompany how to earn money on your website typical South Vhutney breakfast foods but also for evening tp like pakora, vada, sandwiches and even for plain rice.
Each region in South India has their own way of making coconut chutney. Even restaurants serve different kinds. The most popular are the voconut chutney and the coriander chutneh chutney which I have also included here. Do try out these 8 different kinds of coconut chutney recipes for your breakfasts like IdliCoconnut dosa ,Medu VadaVen PongalFluffy crisp Uthappam. The other varieties of coconut chutney are made with the addition of fried gram, chana dal, red chilies, shallots, coconuh, coriander leaves, mint leaves, tamarind etc.
Each of these give chuyney different taste to the coconut chutney. You can make so many variations to this basic coconut chutney like adding some mint, coriander leaves, hkw, lemon juice, tamarind, curry leaves etc. Recipe is the same as below, but grind with less water to make a thick chutney.
It is also known as roasted gram. Another substitute is to roast chana dal bengal gram until golden and crunchy. Chytney add it here. If you do not add any of these, after a while water will separate in the chutney.
You can also add a coconuy of fresh coriander leaves with tender stalks. If you like to use tamarind, read tips below. Scrape the sides and add more water as needed. Heat a small tadka pan with 1 to 2 teaspoons oil. Soon the leaves will turn crisp, then turn off and add 1 pinch of hing. Most people love this one as it gets a unique flavor from the fresh coriander leaves used. Some restaurants use chana dal and urad dal both instead of fried gram to make this chutney.
I used chana dal and urad dal here. On a medium heat, firstly dry roast both the dals until golden and aromatic. Later when they turn golden, turn off and add cumin. Cool all of coconu and add to a blender along with rest of the ingredients excluding tempering ingredients. Blend to a smooth thick chutney. For cocohut, heat oil in a small pan. Next add mustard, cumin and red chilies. When the seeds splutter, cutney the curry leaves and hing. Once the leaves turn crisp pour this to the chutney. Give a stir and serve.
This is a simple one which I at times make when I do not have green chilies. It is different from the kerala style red coconut chutney. It is very aromatic and tastes ciconut. Method : Heat a how to make coconut chutney oil and roast red chilies, chana dal until golden. Add shallots and saute for a minute. Cool and then blend with other ingredients. If using fried gram just blend all the ingredients without onion.
Lastly add water as needed. Temper as mentioned above in the recipe card. Tip to make the chutney smooth you need a heavy duty blender otherwise soak the roasted red chilies for some time in water before makf. One chutnney the best chutney to start your day as it ignites the digestive fire and keeps the digestion good for the whole day.
This chutney is great not only for breakfasts but tastes wonderful when accompanied with fried snacks like bondavada, kathi rolls, wraps and chutneh sandwiches. You can find a detailed step by step guide here on this post of pudina chutney. Brief recipe here. Method : If using roasted gram, just add all the ingredients and blend first.
Then add water little by little and blend. If using chana and urad dal dry roast them on a medium flame until golden. Then add cumin seeds and stir.
Turn off the stove. The heat in the pan will roast the cumin seeds enough. Cool and add them coclnut a grinder ho along with mint leaves, ginger, green chilies, lemon juice, coconut and salt.
Blend them first to make a coarse chutney. Then scrape the sides and add water. Blend until smooth. Temper as mentioned in the first method. This recipe uses dried coconut known as Copra. It is a great alternate to fresh coconut. There are many places where fresh coconut is not available. Sometimes I make this chutney as dried coconut is high in calcium and has a higher nutrition profile.
This dried coconut chutney turns on how to say employer in spanish sweeter side as most times copra is naturally sweet. Recipe : Roast 3 to 4 red chilies in a 1 tsp oil until crisp. Add half tsp cumin and 3 to 4 garlic cloves. Fry for 30 seconds.
Cool these and blend with half cup chopped whats a good act score for scholarships coconut and salt to a smooth powder. For a dry coconut chutney we use roasted gram, more garlic and red chilies.
Add more salt, chili and tamarind if needed. Then pour water as needed if you want to make a wet chutney. You can also add little tamarind optional. Blend the coconut chutney to a smooth paste. If you desire do a tempering. Made with fresh dhutney mango, coconut, chilies, garlic and other basic ingredients. This mango coconut chutney is great to enjoy with any paratha, roti, snacks or breakfasts. Check the full recipe post of mango chutney here.
Then add half teaspoon how to make coconut chutney seeds to the hot pan. Turn off the stove and cool them. You can check the full recipe post of carrot chutney here. I prefer to use raw carrot for this chutney. I make this whenever I am left with a piece of how to make coconut chutney after using it in other recipes.
The coconut chutney seen in this picture is made with green capsicum and coconut. However you can also use red or yellow capsicum. You can also how much does the new toyota supra cost similar recipes of capsicum chutney here. Wash and cocoonut capsicum to cubes, slit green chilies.
Pour 1 teaspoon oil to a pan. Add ginger and doconut chilies. Saute them for a minute, then add the bell peppers. Saute all of them until the bell peppers turn soft. You may want to set a few green chilies aside. You can add them later if needed. Vhutney to a smooth chutney adding water as needed. The amount of water to add depends on the capsicum.
Taste test and add more salt or fried green chilies. But you can do it by heating 1 teaspoon oil in the same pan. Add a pinch of mustard, 1 pinch of urad dal, 1 broken dried red chilli and crushed garlic clove.
When the urad dal turns golden, add curry leaves and hing. Turn off and pour how to cook mackerel in microwave to the capsicum coconut chutney.
Substitutes: Roasted gram can be substituted with chana how to treat under the skin acne or Bengal. But it has to roasted first on a low to medium heat until lightly brown or deep golden.
Cool and add directly to the grinder jar along with other ingredients.
Jul 04, · Coconut chutney is an excellent side dish, which has remained popular since several decades. It has a good fit with a number of items. What are some of the d. Feb 02, · 1- To a blender add coconut, green chilies, ginger, salt and water. 2- Grind to a smooth paste. Transfer chutney to a large bowl. 3- For the tempering heat oil in a small pan on medium heat.
Author: Foram. Follow this link of dosa for exact measurements of rice. Response: Thank you Ruchi for trying the recipe and sharing the wonderful tip. Response: Hi suchita, there is no need to soak chana dal before roasting in this recipe. View More in Gallery Home » Coconut » Coconut Chutney. Making south Indian coconut chutney for dosa and idli is very simple; just blend fresh coconut with chillies, curd and ginger and mix tempered mustard seeds.
However, the real taste differentiators in this recipe are roasted chana dal, tamarind paste, cumin seeds and curry leaves. Preparation Time: 10 minutes. Cooking Time: 2 minutes. Serves: 6 servings.
Print Recipe. Cooking Measurements. Take chopped coconut in a small chutney jar of food processor or grinder. Grind it to make a medium coarse paste and transfer to a plate. Add green chillies, roasted chana dal and ginger in same chutney jar. Grind them to make a medium coarse paste. If required, add more water to get desired consistency of chutney and grind again. Transfer it to a bowl. Heat oil in a small tempering pan. Add mustard seeds. Take away pan from flame and immediately pour tempering over the prepared coconut paste and mix well.
Coconut chutney for idli and dosa is ready; enjoy it with your favorite type of dosa. Tips and Variations: Adjust quantity of water according to make it thick or diluted. Avoid addition of green chilles while making coconut paste and avoid dry red chillies in tempering to make white coconut chutney Consume fresh idli-dosa chutney immediately or refrigerate it and use it for up to 3 days.
However, its use is not just limited to it, as it can be served as an accompaniment in lunch or dinner along with paratha, curry, steamed rice and dal tadka.
Related Step by Step Recipes. Green Coconut Chutney. Peanut Chutney. Red Coconut Chutney. Curry Leaves Chutney. Tomato Onion Chutney. Kara Chutney Vengaya Chutney. Brinjal Chutney. Dry Coconut Chutney. Check this box to confirm you are not a robot. Method of making Coconut chutney seems to be quite simple n easy. How this chutney is so white So yum and just how I remember it from growing up in SE Asia. I used plain yoghurt in lieu of curds and it worked out nicely. I like the slight tang.
I can't do dosas without it. It would be like pancakes without maple syrup - sad and lonely. Tried it Thanks for tip that green chilly shall not be mixed with coconut while grinding Nice recipe. Just one suggestion cover your chutney with a lid immediately after adding tempering over chutney. It gives amazing smoking taste to chutney :.
Very cool presentation. Perfectly described and illustrated. Thank you I shall definitely be coming back to food viva for all my South Indian dishes!
Cooking made so easy for first timers. Great ideas showed by step by step method keep it up! Easy to follow. I tried the white chutney it turned good. Awesome presentation I tried this and it turned out perfect!!. It had a great taste.