Intro: Coconut Chutney As Side With Idli and Dosai for Breakfast
Coconut Chutney is one of the sides served with Idli and Dosai in South Indian Breakfast. In these simple steps I will explain how to make coconut chutney at home.
The quantities of ingredients mentioned in the next step is enough for a small family of about four to five people
Step 1: What You Need
- Half a coconut. Remove the coconut meat from the shell and cut into pieces
- 3 to 4 Garlic cloves. You can add garlic with the skin on
- 3 to 4 Green chilies. You can add one or two more to have a spicy chutney
- About 50 grams of Roasted Gram. Roasted gram is made from chickpeas and adds more taste to the chutney. Do not add more than 50 grams as this will supress the taste of coconut
- Salt to taste
Add all these items together in a mixer grinder
Step 2: Grind to Paste
- Initially grind all ingredients together without adding any water. This will blend all ingredients together and also grind the coconut pieces without lumps
- Add water in small quantities and grind to reach the required consistency
- Do not make a fine paste as this will spoil the taste. The chutney should be little grainy to the touch.
- Transfer the chutney from the mixer grinder to a metal pan. Do not use plastic as we will do tempering in the next step
Step 3: Ingredients for Tempering
- Take about one tablespoon of cooking oil in a small frying pan and heat over medium flame.
- When the oil is heated, add a tablespoon of Mustard seeds mixed with broken black gram lentils
- When the mustard seeds start to crack, add a bunch of curry leaves. Take care as adding green curry leaves to the hot oil will make it splatter.
Step 4: Pour Over Raw Chutney and Serve
Immediately pour the hot oil with other ingredients over the raw coconut chutney in the pan.
Serve with hot Idlis and Dosai along with sambar