How to make coconut chutney for dosa?
This super easy how to make coconut chutney for dosa is the best pairing with dosa and idli dishes but since it tastes very flavorful and great that people start liking it to pair with their other favorite dishes.
The coconut chutney recipe is crossing the boundaries that it can only be served with the dosa and idli. I, myself like to serve it with any curry leaves for dinner and lunch and as a side dish to most breakfast dishes, I prepare.
I like to make it spicier by adding lots of chilies but my family members avoid eating spicy food so I cook it separately.
What I like more about this coconut chutney is that it is very easy to learn How to make coconut chutney for dosa and it doesn’t take more than
The fresh coconut when grind and mix with yogurt and ginger and flavored with green and dried red chilies and finally tempered with spices makes this a perfect chutney.
You can make any day special and loads the delicious brand new taste by learning and cooking how to make coconut chutney for dosa.
I tell you this coconut chutney can really make everyone delight on the dinner table. So, let’s not wait anymore to see how to make coconut chutney for dosa?
How to make coconut chutney for dosa
- Course Appetizer, Chutney, Side Dish
- Cuisine Indian, South Indian
I bet you don’t know how much coconut chutney worth? It is impossible to serve south Indian dishes like dosa and idli without this coconut chutney recipe. It increases any dishes taste when combines with this delicious coconut chutney recipe.
The coconut chutney is very easy and simple to cook but its little spicy taste gives a wonderful pairing with any dishes that you like to eat. How to make coconut chutney for dosa is very easy to learn and prepare but the wonderful taste is really last to remember.
- 1 cup of freshly finely chopped coconut
- 1 tsp of grated ginger
- 2 green chilies slit
- 1 tbsp roasted chickpeas
- 1 tbsp of yogurt
- 1 tsp of lemon juice
For making temper
- 1 tsp vegetable oil
- 4 curry leaves or basil leaves
- 1 dried red chili
- 1/4 tsp ground mustard seeds
- 1/2 tsp of cumin seeds
- Salt to taste
- Water as required
Wash the freshly finely chopped coconut in running water. Sift it to small mixer or into grinder. Grind it until it becomes very fine powder or near about. Transfer the grinded coconut to a bowl. Set it aside.
In the same grinder add split green chili, grated ginger and chickpeas. Grind it to make a fine course of powder.
Add the grinded coconut in the grinder. Add yogurt, salt, lemon juice and half cup of water.
Grind it again to make a fine paste of all ingredients. If necessary, add more water and grind it again to find a smooth and soft paste. Sift it to a bowl and set aside.
Use a small pan and heat the oil on medium flame. Add the mustard seeds and wait until it starts splattering. When they splatter add the dried red chili, cumin seeds and curry leaves. Mix it nicely and sauté it for 10-12 seconds. Turn off the flame now.
Add this to temper the chutney in the bowl. Coconut chutney is ready to be served with your favorite side dish.
You can store the leftover coconut chutney for a week and use it when requires. You can add necessary water to make a nice course of paste of chutney.
If you want to serve it to your children then avoid the green chili while making fine paste and also exclude dried red chili while tempering.
How to make coconut chutney for dosa and serving ideas
Especially the coconut chutney is the best pair of the south Indian dishes like dosa and idli. If the dosa and idli aren’t combined with the coconut chutney they are incomplete and wouldn’t taste as good as they could if combined.
Once prepared the coconut chutney tastes nice and the leftover can be stored in the fridge to serve it for many upcoming days. Let’s say like a week!
However, the coconut chutney recipe is not limited to dosa and idli only. You can always serve it with other Indian dishes like fried pulses, paratha, and any curry dishes or as a side dish that can be paired with any of your favorite recipes.