Chutney for Dosa / Idli

Crispy, Tasty Dosas and Soft, Spongy Idlis require the essential accompaniments, Sambar and Coconut Chutney to make for a perfect Breakfast. Here is my recipe for a very simple but perfect Chutney

 Chutney for Dosa / Idli

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Ingredients:

• 250 gms fresh grated coconut
• 1 ½ Tbsp freshly chopped ginger
• ¹⁄8 tsp shallot (very little)
• 4 Tbsp thick yoghurt (not too sour)
• ½ tsp tamarind pulp
• 2-3 curry leaves
• 2 long, mild red chillies – chopped (about 5½ Tbsp)
• ½ tsp salt

For Tempering:

• ¼ tsp mustard seeds
• 1 Tbsp curry leaves
• 2 dried chillies, chopped (remove seeds to reduce heat)
• 1 ½ Tbsp oil

Method:

• Add all ingredients to a blender with 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

• 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.

Key Ingredients: Coconut, Ginger, Yoghurt, Tamarind, Shallot, Red Chilli, Dried Chilli, Curry Leaves, Mustard Seeds, Oil, Salt.

Leave a comment if you tried – Coconut Chutney for Dosa / Idli.