Red Coconut Chutney Recipe | A Sidedish for Idli Dosa
Ingredients
- Grated coconut- 3/4 cup
- Roasted gram- 3 to 4 tsp
- Red chillies byadagi- 2 no.
- Tamarind- Small gooseberry sized
- Salt- 1/2 tsp or to taste
- Ginger- 1/2" sized
- Asafoetida- Chickpeas sized
Seasoning Ingredients
- Cooking oil- 2 tsp
- Mustard seeds- 1/4 tsp
- Split black gram lentil/ urad dal- 1/4 tsp
- Curry leaves- Few
Instructions
Preparation
- Soak red chillies in hot water for 10 mins.
Method
- Add all chutney ingredients in to mixer and grind to coarse paste.
- Heat seasoning pan adding oil, mustard seeds, urad dal and curry leaves. When mustard seeds start to sizzle and pop, transfer it to red coconut chutney.
- Red coconut chutney is ready. Enjoy lip-smacking side dish with Idli and Dosa.
Note
- If you have abundant coconut, then use it alone for chutney and skip roasted gram.
- I like to add few curry leaves while grinding this red chilly chutney to make it more healthier.
- Soaking red chillies helps it to blend well with other ingredients and make the chutney colorful.