The very famous dosa chutney or South indian Chutney is made form fresh coconut using curd and goes fantastic with idli, wada, uthapam and dosa. It is very simple to prepare and we can do a lot of variations to it. We can add roasted Bengal gram dal or roasted chana to give it a creamy yellowish texture, or we can add onions and ginger to it to give it a more tangy flavor. Also, we can make it green or red in color but respectively adding coriander leaves or tomatoes to it.
The tempering is done with oil, mustard seeds, dried red chilly , hing and curry leaves. The tempering gives it a unique and complete look.
|Prep Time||3 Minutes|
|Cook Time||5 Minutes|
- 1 cup Fresh coconut Dessicated
- 1/2 cup Dahi/ Yogurt
- 1 tbsp Roughly chopped onions
- 1 green chilly
- Salt To taste
- 1 tbsp Bengal Gram daal/ roasted chana (Optional)
- 1 tsp desi ghee
- 1/4 tsp mustard seeds
- 1/4 tsp asafoetida (Hing)
- 1 Dried red chilli
- 6 curry leaves
How to make the chutney
- Mix desiccated coconut, curd , green chilly, onions and salt in a mixer grinder .
- Churn everything to be a smooth batter consistency.
- Remove it to a bowl.
For tempering the chutney
- Heat 1 tsp ghee in a pan
- Add mustard seeds to it. Once they crackle, add dried red chilly, curry leaves and hing to it.
- Switch off the flame and add this tempering to the chutney.
- You can store this for 3 days in a fridge.