Coconut chutney recipe for Dosa and Idli make at home - Easy-Recipes

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Wednesday, 26 August 2020

Coconut chutney recipe for Dosa and Idli make at home

Coconut chutney recipe for Dosa and Idli make at home

Coconut chutney


Coconut chutney: It is very easy to make South Indian style coconut chutney for dosa and idli, fresh coconut is simply grinded with chili, curd and ginger and the curry leaves and rye tadka is applied on top. However, roasted chana dal, tamarind paste, and cumin seeds are added to this recipe for the best taste. Follow this recipe and learn how to make chutney at home.


First, know some benefits of Coconut


Coconut is a very useful fruit. This fruit has countless benefits. Coconut is also used as a fruit, as oil, like milk. You must have heard of raw coconut or dry coconut. Both these forms of coconut help in giving benefits to your health, skin, and hair. In this article, we have given you information like the benefits of raw coconut for health, benefits of raw coconut for skin, benefits of raw coconut for hair.


Coconut chutney for idli and dosa

  • Pre-Preparation Time: 10 minutes
  • Cook time: 2 minutes
  • For how many people: 6


Material needs to make coconut chutney

  • 1 cup chopped fresh coconut
  • 1 tsp grated ginger
  • 2 green chilies, chopped
  • 1 tbsp chana dal, roasted (or lentils)
  • 1 tbsp yogurt
  • 1 tsp lemon juice or tamarind paste
  • 1/2 cup water
  • Salt

For tempering

  • 1/2 tsp cumin seeds
  • 1/4 tsp rye
  • 4-5 curry leaves
  • 1 dry red chili
  • 1 tsp oil


Method of making coconut chutney

  1. Put the chopped fresh coconut pieces in a small mixer jar.
  2. Grind it coarsely and take it out on a plate.
  3. Add green chili, roasted chana dal, and ginger.
  4. Finely grind them.
  5. Add powdered coconut, curd, lemon juice, salt, and 1/2 cup of water.
  6. Finely grind them. If necessary, add more water and grind the chutney again. Take it out in a bowl.
  7. Now heat the oil in a small pan (or Kadai) for tempering. Add mustard seeds. When the mustard seeds start to crackle, add cumin seeds, dry red chilies, and curry leaves.
  8. After 10 seconds remove the pan (Kadai) from the gas and immediately add the tempering over the coconut paste and mix well. Coconut chutney is ready for idli and dosa; Serve with dosa of your choice.

Suggestions and Variations of coconut chutney:

  • Add water as required to make the chutney thick or thin.
  • If you are making coconut chutney for children, then do not add green chilies at the time of grinding and red chilies during tempering.
  • You can keep the chutney in the fridge for 3 days.

Taste: Lightly Spicy

Serving methods: South Indian dishes like dosa, idli, vada (If you like Dahi Vada), etc. are incomplete if served without coconut chutney. However, its use is not limited to just here, it can also be served at lunch or dinner with paratha, curry, boiled rice, and dal tadka.


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