Coconut Chutney for Dosa / Idli
recipes are simple
recipes are simple
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 2 min Cook time
  • 1 min Total time
  • 3 min Yield
  • 1 medium bowl
  • 250 gms fresh grated coconut
  • 8 tsp shallot
  • ½ tsp tamarind pulp 2-3 curry leaves 2 long, mild red chillies – chopped (about 5½ Tbsp)
  • curry leaves
  • ½ tsp salt
  • ¼ tsp mustard seeds
  • 2 dried chillies, chopped
  • ½ cup water. Blend till you get a smooth ‘chutney texture’ , adding up to ¼ cup more water to allow for easy grinding (only if needed). (Don’t add too much water or the chutney will be too lose). Add to serving bowl. Tempering: Heat oil in small pan. Crucial mustard seeds, Add curry leaves and dried chili pieces. Allow to turn crisp and not darken. Pour over chutney. Serve with Dosa or Idlis. Coconut Chutney for Dosa / Idli Notes: Keep unused chutney in the fridge, covered for a day more. You can add more mild red chili to the ground coconut if desired. Ginger is the key flavoring to the coconut, must not be omitted.



Log in or Register to write a comment.