White Coconut Chutney Recipe for Idli, Dosa
Basic Coconut White Chutney most suitable for South Indian breakfast items like idli, dosa, uthappam, upma, etc. Recipe below has step wise pics, tips for both methods, using fresh or desiccated coconut.
Equipment
- 1 Blender/ Spice Grinder/ Mixie.
Ingredients
- 1 cup Coconut pieces/grate – 1 cup (or) one half of coconut
- ½ cup Roasted Chana Dal / Putnala Pappu
- 2 teaspoon Salt
- ½ of small lemon Tamarind
- 4 to 5 count Green Chillies (small size)
- 1½ cups Water
- 1 teaspoon Fresh Coriander Leaves (for garnish)
Ingredients for Tempering:
- 1 tablespoon Cooking Oil
- ½ teaspoon Urad dal / Minapappu
- ¼ teaspoon Mustard seeds / Aavalu
- ¼ teaspoon Jeera / Cumin Seeds
- 2 count Dry Red Chillies
- 4 to 5 count Curry Leaves
Instructions
Using Fresh Coconut:
- Using a knife cut the coconut off the shell into pieces or grate the coconut off the shell.Remove the skin of each piece piece carefully with patience. This might take 10 mins. Skin removal is optional.
- Take all the ingredients into a blender/mixie jar. Get the water boiled in the kettle / on stove top. Add the hot boiling water on to the ingredients in the blender / mixie. Let it sit for 5 mins and then grind everything into a smooth paste.
Using Desiccated Coconut:
- Take all the ingredients into a blender/mixie jar. Get the water boiled in the kettle / on stove top. Add the hot boiling water on to the ingredients in the blender / mixie.Let it sit for 5 mins and then grind it into a smooth paste.
Tempering:
- Take a small frying pan on stove top under medium flame, add all the 'Ingredients for tempering'. Stir fry them until they turn golden colour. Add the tempering to the grind chutney and mix well. Transfer the chutney to a serving bowl, garnish with fresh coriander leaves. Done!!
Notes
Please see the MAIN POST for recipe with step wise PICS & TIPS!