Recipe: Perfect Coconutchutney with idly & sambar

Coconutchutney with idly & sambar. Coconut chutney recipe is very easy and simple to prepare with minimum ingredients. It is quick to prepare and can be had with idly,dosa, Pongal or rice. #coconutchutney #hotelstylcoconutchutney #justtrykitchen. TINY IDLY WITH COCONUT CHUTNEY/ Tiny recipe which is Idly with coconut chutney" using miniature idly cooker and some traditional tiny grinder.

Coconut chutney is an essential side dish served as a dip with South Indian tiffin breakfast like Idli, Dosa and Medu Vada. I make idli, dosa and medu vada regularly and hence this simplest classic coconut chutney recipe gets made often..nariyal chutney recipe chutney for dosa & idli with detailed photo and video recipe. popular south indian condiment or side dish, mainly prepared for breakfast for idli, dosa and vada. this simple chutney recipe is also known as idli chutney, dosa chutney. You can cook Coconutchutney with idly & sambar using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Coconutchutney with idly & sambar

1. It's 1 cup of fresh grated coconut.
2. It's 2 tablespoon of roasted chana dal (bhuna chana dal).
3. Prepare 1 of green chilli (hari mirch).
4. You need 1/2 inch of ginger (adrak).
5. You need to taste of salt.
6. Prepare 1 teaspoon of urad dal (split & husked black gram).
7. Prepare 1/2 teaspoon of mustard seeds (rai or sarson).
8. Prepare 1/2 teaspoon of cumin seeds (jeera).
9. It's 1 sprig of curry leaves (kadi patta) or 9 to 10 curry leaves.
10. It's 1 pinch of asafoetida (hing).
11. It's 1/2 tablespoon of oil, sesame or peanut or sunflower oil.

Coconut Chutney is a perfect accompaniment with Idli, dosa, uthappam and pongal. It is commonly prepared for breakfast in South Coconut chutney is very delicious to eat. Specially with idli it tastes so yummy. Also it is very easy to prepare.

Coconutchutney with idly & sambar instructions

1. Take 1 cup freshly grated coconut in a chutney grinder jar or a small grinder jar..
2. Then add 1 green chilli (chopped) and ½ inch ginger (chopped).
3. Next add 2 tablespoons roasted chana dal. add ¼ cup water..
4. Grind to a smooth consistency. if unable to grind or the coconut chutney looks thick, then you can add 1 to 2 tablespoons more water.
5. Remove the coconut chutney in a heat proof bowl like a steel bowl or a pyrex bowl..
6. Heat oil in a small pan. add the mustard seeds..
7. When the mustard seeds begin to splutter, add the cumin seeds and urad dal. fry till the urad dal till it becomes golden.then add the curry leaves, red chilli and asafoetida..
8. Fry till the curry leaves become crisp and the red chilies changes colour.switch off the flame and immediately pour the tempering on the coconut chutney..
9. Mix it well with the coconut chutney.serve coconut chutney with idli, podi idli & sambar.

Making south Indian coconut chutney for dosa and idli is very simple; just blend fresh coconut with chillies, curd and ginger and mix tempered mustard seeds. However, the real taste differentiators in this recipe are roasted chana dal, tamarind paste. We are a typical South Indian "idli-dosa" for breakfast family. I make this chutney at-least twice a week. getti chutney, whatever name you call, i love to have this chutney though i am served with any variety of chutney.