Green coconut chutney for idli dosa
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
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