How to Cook Green Coconut Chutney with Dosa Idli

How to Cook Green Coconut Chutney with Dosa Idli

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

Grated coconut – 2 cups
Mint leaves – ½ cup
Coriander leaves – 1 cup
Ginger – a small piece
Green chilli – 1no
Curry leaf – handful
Roasted Channa dal – 2tbsp
Tamarind (optional) – a small piece
Salt – to taste
Water – a dash

For tempering
Oil – 2tbsp
Urad dal – 2 tsp
Dry red chilli – 1no
Mustard seeds – 2tsp
Curry leaf – handful

Method
Heat a pan and add oil. Add grated coconut, mint leaves and coriander leaves. Saute for few
minutes just to lightly wilt the greens. Now remove from heat and add it to a grinder jar.
To the same jar add ginger, green chilli, curry leaf, roasted channa dal, tamarind, salt and water.
Grind it till you get a coarse paste. Add a little more water if it is too thick.
Remove to a bowl. In another pan for tempering heat oil add urad dal, dry red chilli and mustard
seeds. Once the seeds pop add curry leaves. Stir and add this tempering to the chutney and mix.
Chutney is ready serve fresh. You can refrigerate the chutney and use it within 2 days(max).