Idli and dhosa coconut chutney
South Indian coconut chutney with a curry leaf tempering. Makes 1½ cups
The classic coconut chutney for idli and dhosa: fresh coconut ground with soaked urad and chana dal, yogurt and chilli, then finished with a sizzling tempering of curry leaves and asafoetida. The lentils give it body and a nutty taste. Serve it with idli, dhosa, uttapam and medu vada.
- Total time
- 17 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the chutney
For tempering
Method
0/5 doneStep 1: Soak 1 tsp husked black lentils (urad dal) and 2 tsp husked bengal gram lentils (chana dal) in hot water for about 1 hour, until soft enough to crush between your fingers. Drain.
60 minStep 2: Grind the lentils coarsely in a blender.
Step 3: Add 5 ½ oz fresh coconut, 4 ½ oz plain yogurt, 2 tsp green chilli paste, ½ cup coconut water, 1 tbsp fresh coriander and ¾ tsp salt and blend briefly to mix. Tip into a serving bowl.
Step 4: For the tempering, heat 1 tbsp oil in a small pan over a medium heat. Add ¼ tsp asafoetida, 6 curry leaves and 1 tbsp curry leaves; they will splutter.
1 minStep 5: Pour the hot tempered oil over the chutney and mix well.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 3 g
- Carbs
- 6 g
- Fat
- 13 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does idli and dhosa coconut chutney take?
- About 17 minutes in total: 15 minutes to prepare and 2 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of husked bengal gram lentils (chana dal)?
- Yellow split peas, same amount.
- What can I use instead of fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
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