In most south Indian households, dosas and idlis rule the breakfast menu. Fluffy idlis and ghee rich dosas are enjoyed the most when accompanied with a nice spicy chutney. Chutneys are an integral part of every south Indian breakfast.
The common sight in our households during the mornings are the aroma of the dosas being cooked or the idlis being steamed and not to forget the whirring sound of the mixers grinding the yummy chutneys.
Today, Food-Filment presents to you the most common chutney that you get in most of the restaurants : the coconut-coriander chutney 🙂
Shredded Coconut (fresh / frozen) – 1 cup
Coriander leaves – 1/4 of a small bunch
Green chillies – 4 nos
Ginger – 1/2 inch piece
Fried channa dal / putani / hurigadle – 1 tsp
Tamarind pulp / paste – 1/2 tsp
Salt – as per taste
Mustard seeds – 1 tsp
Urad Dal – 1/2 tsp
Asofoetida powder – 1/4 tsp
Curry leaves – few – chopped finely
If using frozen coconut then defrost it before grinding.
Grind the ingredients mentioned under ‘to grind’ section with 1 cup of water and required salt into a fine smooth textured puree.
Your chutney is now ground. Next prepare the tempering.
In a tempering pan, heat oil. Add mustard seeds, urad dal, asofoetida and urad dal and curry leaves. Saute till done.
Add the tempering to the chutney.
Your coconut-coriander chutney is ready to be served.
Serve it with any of your favorite Idli / dosas / rottis.
The below link has some instant breakfast recipes with which the coconut-coriander chutney goes well with 🙂