This South Indian Green Coconut Chutney goes perfectly well with Idli Dosa and Vada and is a breeze to make. The subtle taste of coriander mingled with coconut makes it very different too. Here is how to make it.
Dosa and Idli is one of the most common breakfast dishes in my home and to change the things here and there, I like to play with the chutney flavours.
Coconut chutneys have many variations and they go perfectly with idli, dosa and vada and hence they are quite in demand in my household.
Plain white coconut chutney and this Green Coconut Chutney with a hint of coriander are the popular one too.
Tempered with mustard seeds, hing, urad dal and curry leaves, this coriander coconut chutney is quite easy to make and perfect to serve with idli and dosa.
Pro Tips by Neha
Grate the coconut in bulk and store it in the freezer for up to a month. This way, you can reduce the time it requires to make this chutney.
Adding fried chana gives this chutney gives a very restaurant like the taste. So do not skip it.
You can increase or decrease the number of coriander leaves used in this chutney.
If you do not like raw coriander taste, you can saute it in 1 tsp oil and then add in the chutney.
You can also increase or decrease the amount of green chilli as per your liking.
Some people add lemon juice in their coconut chutney in place of tamarind for the sour taste, but I personally prefer tamarind.
I sometimes add a few cloves of garlic in this chutney. It gives a nice flavor to it.
You can also add some curry patta leaves while blending the chutney.
Some people add chana dal along with urad dal for tempering. It goes well with the chutney too.
You can serve this chutney with idli, dosa, paniyaram, uttapam, vada etc.
It also goes well with besan ka chila or moong dal chila.
I am going to try it with pesarattu soon.
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Step by Step Recipe
Add all the ingredients in a blender.
Blend all the ingredients for chutney in a blender to make a smooth paste.
For tempering, heat oil in a small pan.
Add mustard seeds and urad dal. Fry till the dal turns brown.
Add dry red chilies, curry leaves and hing. Pour the tempering over the chutney.
Green Coconut Chutney Recipe
- 1 cup Coconut (Grated)
- 2 tbsp Roasted Bengal Gram
- 2 tbsp Curd
- 2-3 Green Chillies
- ½ inch Ginger (Chopped)
- ½ cup Fresh Coriander
- 1 tbsp Tamarind Paste
- Salt to taste
- 1 tbsp Vegetable oil
- ½ tsp Mustard Seeds
- 1 tsp Urad Dal
- 1-2 Dry Red Chillies (Broken)
- 10-12 Curry Leaves
- ¼ tsp Hing
- Blend all the ingredients for chutney in a blender to make a smooth paste.
- Use little water to blend the chutney.
- Transfer in the serving bowl.
For the tempering
- Heat oil in a small pan.
- Add mustard seeds and urad dal.
- Fry till the dal turns brown.
- Add dry red chilies, curry leaves and hing.
- Pour the tempering over the chutney.
- Mix the tempering with the chutney.
- Serve with dosa, idli or paniyaram.