How to Cook Coconut Chutney for Idli Dosa

How to Cook Coconut Chutney for Idli Dosa

Makes 2 cups
Prep time – 10mins
Cooking time – 5mins

Grated coconut – 2 cups
Roasted Channa dal – 2tbsp
Ginger – a small piece

Green chilli – 1no
Tamarind – a small piece
Salt – to taste
Water – ¾ cup

For tempering
Oil – 2 tbsp
Dry red chilli – 2no
Urad dal – 2 tsp
Mustard seeds – 2tsp
Curry leaf – handful

Mix together grated coconut, roasted channa dal, ginger, green chilli, tamarind, salt and water and
grind it to a coarse paste. Add more water to lighten the chutney if required.
In a separate pan heat oil and add dry red chilli, urad dal and mustard seeds. Once the mustard seeds
splutter add curry leaves. Stir and add this tempering to the chutney. Stir and serve the chutney
fresh. You can refrigerate the chutney and use it within 2 days(max).