Coriander coconut chutney | Green Coconut Chutney For Idli Dosa
This green coriander coconut chutney made with freshly grated coconut and fresh coriander/cilantro leaves is a delicious accompaniment for idli, dosas, uttapam, vada's.
Servings 5 people
Ingredients
- 1 cup freshly grated coconut
- 1 cup tightly packed coriander/cilantro leaves with tender stalks
- 1/2 inch ginger
- 2-3 green chillies, adjust as per desired heat
- 2 tbsp dalia (split roasted chickpeas/roasted chana dal)
- gooseberry sized ball of tamarind/lemon juice
- pinch of sugar, optional
- salt, to taste
For the tempering
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- A sprig of curry leaves
- 2-3 red chillies
- pinch of hing (asafoetida)
- 2 tsp oil
Instructions
- Grind all the ingredients using little water at a time, until you get a smooth paste. I used little more than 1/2 cup water. Taste and adjust seasoning if required.
- For the tempering- Heat oil in a pan, add mustard seeds, once they splutter add, urad dal, when it turns golden brown, add curry leaves, red chillies, and asafoetida. When the curry leaves become crisp, pour the tempering over the prepared coconut paste. Enjoy with idlis/dosas. Since fresh coconut is used, it is best to consume it with 1-2 days. Store it in the refrigerator.
Notes
- Dalia is used as a thickener for chutneys. It is available in most Indian grocery stores. If you can't find it, replace dalia with roasted urad dal or roasted and skinned peanuts or cashew nuts or simply roast chana dal and use that instead.
- If you are using frozen coconut, allow it to thaw completely. Use warm water for grinding if the grated coconut is still cold.
- Measuring cup used, 1 cup = 250 ml , 1 tsp = 5 ml