I must have prepared this side dish several thousand times, must have trialed many variations by adding/removing ingredients (which I continue to do, of course) but I have hooked on to this recipe since many years. I like the bright green colored, coarse textured green coconut chutney that mainly makes use of coriander/curry leaves for it’s rich color. Idli and Dosa will not taste that great without such perfect chutney to dip.
Dosa and Idli rule my home when breakfast is the issue of discussion, than aval upma, vermicelli upama or rava upma. I too can have a good sleep in the night when the batter is ready for the next day. It just takes few minutes to whip up a filling breakfast as I make a side dish like coconut ginger chutney or red coconut chutney or this green coconut chutney to pair with. Go through this simple recipe that comes very handy on busy morning hours.
Green Coconut Chutney Recipe
Ingredients
- Grated coconut- 1/2 cup
- Roasted Bengal gram- 6 tsp
- Green chillies- 2 no.
- Salt- 3/4 tsp
- Ginger- 1" piece
- Onion- 1 small
- Tamarind- Marble sized
- Curry leaves- few
- Coriander leaves- 2 hands ful
- Asafoetida paste- chickpea sized
Seasoning ingredients
- Cooking oil- 1 tsp
- Mustard seeds- 1/4 tsp
- Curry leaves- few
Instructions
Method
- Throw in all the ingredients in to mixer grinder and grind them coarsely adding water as required.
- Heat a seasoning pan adding oil, mustard seeds and curry leaves. As the mustard seeds pop, transfer the seasoning to green chutney.
Notes
- As per individual preferences you can adjust consistency and spiciness adding water/green chillies.
- Amount of coriander leaves included in the chutney is the key to get bright green color. Roasting these leaves also help to obtain good color.
- For ease of grinding, you can soak tamarind in little water and include it along with water.
- You can add few mint (pudina) leaves to enhance the flavor.
Meet you all with one more interesting recipe. Till then bye.
