Hey everyone, I hope you are having an amazing day. Today I will show you how to prepare a special dish, Coconutchutney with idly & sambar. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Coconutchutney with idly & sambar Recipe. Coconut chutney is a condiment made with fresh coconut, dal, chilies & spices. Thengai chutney is also an excellent companion to snack items like vada , bonda.
You can cook Coconutchutney with idly & sambar using 11 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Coconutchutney with idly & sambar
It’s 1 cup of fresh grated coconut.
Prepare 2 tablespoon of roasted chana dal (bhuna chana dal).
It’s 1 of green chilli (hari mirch).
Take 1/2 inch of ginger (adrak).
Make ready to taste of salt.
You need 1 teaspoon of urad dal (split & husked black gram).
Prepare 1/2 teaspoon of mustard seeds (rai or sarson).
You need 1/2 teaspoon of cumin seeds (jeera).
Take 1 sprig of curry leaves (kadi patta) or 9 to 10 curry leaves.
It’s 1 pinch of asafoetida (hing).
Prepare 1/2 tablespoon of oil, sesame or peanut or sunflower oil.
Making south Indian coconut chutney for dosa and idli is very simple; just blend fresh coconut with chillies, curd and ginger and mix tempered mustard seeds.However, the real taste differentiators in this recipe are roasted chana dal, tamarind paste, cumin seeds and.Coconut Chutney is a perfect accompaniment with Idli, dosa, uthappam and pongal.It is commonly prepared for breakfast in South Coconut chutney is very delicious to eat.
Coconutchutney with idly & sambar instructions
Take 1 cup freshly grated coconut in a chutney grinder jar or a small grinder jar..
Then add 1 green chilli (chopped) and ½ inch ginger (chopped).
Next add 2 tablespoons roasted chana dal. add ¼ cup water..
Grind to a smooth consistency. if unable to grind or the coconut chutney looks thick, then you can add 1 to 2 tablespoons more water.
Remove the coconut chutney in a heat proof bowl like a steel bowl or a pyrex bowl..
Heat oil in a small pan. add the mustard seeds..
When the mustard seeds begin to splutter, add the cumin seeds and urad dal. fry till the urad dal till it becomes golden.then add the curry leaves, red chilli and asafoetida..
Fry till the curry leaves become crisp and the red chilies changes colour.switch off the flame and immediately pour the tempering on the coconut chutney..
Mix it well with the coconut chutney.serve coconut chutney with idli, podi idli & sambar.
It is quick to prepare and can be had with idly,dosa, Pongal or rice. chutney's with desiccated coconut powder. especially, capsicum chutney, chana dal chutney, tomato onion chutney. finally, i am not a big fan of chutney recipes. the chutneys are always prepared by my husband. i make sure hotel style sambar is prepared.Coconut chutney is an essential side dish served as a dip with South Indian tiffin breakfast like Idli, Dosa and Medu Vada.I make idli, dosa and medu vada regularly and hence this simplest classic coconut chutney recipe gets made often.
Specially with idli it tastes so yummy.Also it is very easy to prepare.Let's have a look at..idlis with sambar and chutney, breaking idli into small pieces and dunking it into a bowl of sambar and scooping it up with a little chutney.We are a typical South Indian "idli-dosa" for breakfast family.I make this chutney at-least twice a week.
