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Two Coconut Chutneys that I serve with Idli and Dosa

Finally! It is here! Chutneys you guys! 😍If you don't know already, a South Indian breakfast is incomplete without at least two kinds of coconut chutney which is served with all kinds of South Indian breakfast items like dosas, idlis, appams, Pongal, upma, etc. People address them commonly as White (basic coconut chutney), Red (tomato chutney or dried red chilli chutney) and Green (coriander and/or curry leaves chutney) because the ingredients are not always the same.

In this post, I will be sharing the two kinds the way my family makes.

Two Coconut Chutneys that I serve with Idli and Dosa

I know from eating experience that the taste and method of making coconut chutney differ between the Southern states. My version is a Tamil style as that is what my mom learnt to make when she came to Tamil Nadu newly married and that is what we grew up loving too. But it wasn't until after I got married that I learnt that chutneys are made differently in Kerala which I actually don't prefer.

I learnt to make a good bowl of chutney through multiple attempts during my single days in Bangalore. Occasionally I buy a pack of ID idli batter, make sambar, potato masala and chutney - weekend breakfast sorted.🤩This was, in fact, the first meal I had served F when he came for a short holiday to stay with me in Bangalore. I remember so well that I underestimated feeding a man😬. I had to make do with previous night's leftovers. 🤣

Two Coconut Chutneys that I serve with Idli and Dosa

I never used to measure while making chutneys and so couldn't share the recipe even though this was the most requested recipe on Instagram. So this year, tried to measure and make a few times and shared on Stories. I got so many DMs that said,  "finally!" 😁 Yes, I know, better late than never right?

Now to the most asked questions.

What is Pottukadalai?

Pottukadalai is a Tamil word for Roasted Split Bengal Gram. It is not the channa dal or toor dal like most of you doubt. This can be eaten as is without the need to cook. We add this to chutney to give it a creamy texture. These are easily available in supermarkets but you may replace it with peanuts or cashews but the taste will differ.

How do you store coconut chutney?

Any chutney prepared with coconut as base needs to be handled handsfree to last it longer. Like while grinding the chutney, don't use your fingers to scrape the sides or transfer the content if you intend to make a large batch ahead of time. Use a spoon or spatula to do all the actions. The chutneys can be on the counter for a couple hours during winter but during summer it may get spoilt sooner. Always refrigerate the leftover chutneys covered. Do not reheat the refrigerated chutney, instead, just bring it to room temperature slightly and have it. Cold chutney makes a great sandwich spread!

Two Coconut Chutneys that I serve with Idli and Dosa

The two types of south Indian coconut chutney recipe that I always make on the dosa/Idli days are:
  1. Coconut Chutney with Curry leaves and Coriander leaves (green chutney)
  2. Coconut Chutney with Tomato and onion (red chutney)

How to make Coconut Chutney with Curry leaves and Coriander leaves 

INGREDIENTS

2 tablespoons Pottukadalai (roasted gram)
2 green chillies
6 to 8 curry leaves
a little coriander leaves
2 shallots
1 small garlic clove 
a small piece of ginger piece 
a tiny piece of tamarind
1/2 cup heaped grated coconut
Salt to taste

Water - add little by little until a smooth paste

For Tadka
1 tablespoon coconut oil
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal
a few curry leaves
1 to 2 dried red chilli

METHOD

  1. First, grind dry items so I add all the ingredients except water into the mini mixie jar and process it for 30 seconds or until the mixture sticks to the sides. 
  2. Next, I scrape down the sides and add 2 tablespoons of water. I process this stopping every 30 seconds to scrape the sides and add more water little by little until everything comes together as a thick creamy chutney. 
    • If you add a lot of water at the beginning itself, then it will take forever and may not grind the coconut to the desired consistency. 
    • Don't give up until the coconut breaks down making the chutney light in colour and texture. 
  3. Transfer to the serving bowl, pour little water to wipe clean the jar and mix it to the serving bowl. 
  4. Taste and adjust the salt and tamarind. 
  5. Make tadka with coconut oil, mustard seeds, urad dal, curry leaves and dried red chilli. 
  6. Pour the hot tadka over the chutney, mix and serve immediately. 

How to make Coconut Chutney with Tomato and Onion

INGREDIENTS

2 teaspoon coconut oil
half of a medium-sized red onion
2 to 3 dried red chillies
a small piece of ginger (thumb tip size)
2 medium ripe tomatoes
1/2 cup grated coconut
Salt to taste

For Tadka
1 tablespoon coconut oil
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal
a few curry leaves
1 to 2 dried red chilli (optional)

METHOD

  1. Heat coconut oil in a shallow pan. 
  2. Add the onion, red chillies, ginger and tomatoes. 
  3. Cook with a dash of salt until everything wilts and tomato breaks down to mushy. 
  4. Add the grated coconut and give a good mix. Switch off and let it cool completely before you can process it to a paste. 
  5. Take care to grind the mixture until the colour develops. 
  6. Make tadka with coconut oil, mustard seeds, urad dal, curry leaves and dried red chilli. 
  7. Pour the hot tadka over the chutney, mix and serve immediately. 

Yum for later 

Yum

Pin for later

Two Coconut Chutneys that I serve with Idli and Dosa

Wondering what is in the third bowl? Potato Masala for Masala Dosai. :-) InshaAllah, will share the recipe sometime.

TRIED THIS RECIPE? I would love to hear from you. If you have made this recipe then do leave a comment below. If you like this recipe then do Share the recipe link on Facebook, Twitter and Pinterest. Follow me on Instagram and mention @fashfaiz or tag #fashfaiz so that I can see your creations!

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