Thursday, May 9, 2013

Coconut chutney


To Grind
Grated coconut - 1 cup
Ginger chopped - 1 tsp
Curry leaves - 1 stalk
Green chillies - 3 Nos.
Pearl onions - 3 Nos.
Pottukadalai/roasted chana dal - 2 tbsp

For tempering
Mustard seeds - 1/2 tsp
Curry leaves - 1 stalk
Dry red chillies - 2 Nos.

In a blender, grind grated coconut, ginger, curry leaves, green chillies, pearl onions, and pottukadalai. Keep this aside.

Heat oil in a pan, splutter mustard seeds. Now add curry leaves and dry red chillies. Pour the paste which is set aside into this. Add water and salt if necessary. When the curry is about to boil, switch off the stove and serve hot with idlis, dosas.


  1. I have to be honest. I don't eat such lovely coconut chutneys with idli or tosa but lick it by dipping my fingers inside. Also I prefer rice because I adore chutneys too much. Lovely and simple dish which will always be my fav.

  2. Idli and chutney are my fave combo! Pass me some dear...;)

  3. perfect with your idlis or just made rava dosa so for that too.

  4. Perfect yummy chutney.I always love to have with Idli.

  5. I love chutney and coconut but never tried coconut chutney. Must try sometime.

    First time on your blog and love the simple recipe.

  6. We always are served this chutney when we go eat dosa. Never thought to make it at home..thanks for sharing!

  7. Yummy chutney.. Love with dosas and idlis too Sebeena :-)

  8. Thanks! It’s a beauty of a recipe and the no fat curry paste saves loads of calories!

  9. Absolutely delicious basmati rice,classic recipe..looks divine.



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