A quick, easy, vegan and delicious coconut chutney made with coriander and a handful of other ingredients to go along with your idlis, vadas and dosas
Every time we head to the Indian grocery store, we get a bag of freshly ground idli/dosa batter. For the idli lovers that my husband and I are, this comes as a blessing. That’s because of London’s unpredictable weather I haven’t yet been successful in fermenting the batter at home. And since procuring fresh batter is easy, I don’t try anymore. This spread is the breakfast we had over the weekend. While I make my peanut chutney more often than my green coconut chutney, we love them both. And this time over the long weekend, I went full on with the menu. Along with my fluffy idlis and chutneys, I also made a big batch of sambar and had filter coffee. We enjoyed this delicious and much loved Indian breakfast with friends, who were staying with us.
Similar to my peanut and raw mango coconut chutney, even this green coconut chutney is easy to whip up. It would have been a no cook recipe, if not for the tadka or tempering that goes on it. And let me tell you, the tadka of mustard seeds, dried chili and curry leaves does make a lot of difference to the taste. There are so many ways of making this coconut chutney and each one is special. This is the way I have learnt to make it from maa. The green color in the chutney comes from the coriander leaves in the recipe. However, if you wish, you could leave that out. In that case, you’d get a delicious, white coconut chutney.
You may also like,
Moong dal idlis & tomato chutney
Ragi idli (finger millet flour idli)
Minimal ingredients
This delicious green coconut chutney is a hassle free recipe and comes together in a jiffy. I have used fresh coconut here but the frozen ones also work perfectly. You will only need to make sure that they are either grated or chopped into small bits. Also, you could choose to add or not add the fresh chillis, in the recipe as per your taste. The fresh chilis add the heat to the chutney, while the dried one, in the tempering is more for flavor. The creamy coconut along with fresh coriander, ginger and chillis makes for an amazing combination. Furthermore, the roasted chana dal gives the chutney it’s rich body while the urad dal adds a lovely crunch to it.
This chutney recipe is a keeper, believe you me. Once made, you could use it up to two days (keep refrigerated) but not more. Since, we use fresh ingredients like coriander and ginger in here, it is best not kept for longer. This is for two reasons, one that it may spoil and second, it isn’t going to taste as good as when it does freshly made. So, I hope that next time when you are going to be a having a delicious idli meal, you will give my chutney recipes a try. I promise that you will love each one of them. And if you do, do drop in a line or two of your feedback in the comments section below. You could also share your food pictures with me over on Instagram. I’d be thrilled to hear from you.
East hearty!
Green coconut chutney for idli dosa
Equipment
- Blender/Mixer
- Frying pan
Ingredients
- ½ cup coconut grated or roughly chopped
- ¼ cup coriander leaves
- ½ inch fresh ginger roughly chopped
- 1-2 fresh chillis roughly chopped
- 2 tbsp chana dal roasted
- salt to taste
For the tempering
- 3 tbsp oil you can also use coconut oil
- 1 tbsp mustard seeds
- 1 tsp urad dal
- ¼ tsp hing asafetida
- 1 dried red chilli
- 8-10 curry leaves
Instructions
- In a mixer/blender blend the coconut, coriander leaves, chilis, ginger, chana dal and the salt, to a smooth paste, adding water as needed. Remove in a bowl and set aside
- Heat the oil in a small pan and add the mustard seeds and urad dal. Once the seeds splutter and the dal is roasted add the curry leaves, hing and the dried chilli. Cook for a minutes or two and pour this over the ground chutney and mix well
- Serve this yummy green coconut chutney with your idlis, dosas, vadas etc and enjoy!
Notes
- 1 cup = 250 milliliters
- tbsp - tablespoon
- tsp - teaspoon
