When it comes to chutney, coconut chutney most wanted in almost all the Indian restaurants in Malaysia even in South India as well. Its very easy and healthy way of consuming coconut without heat. Coconut actually highly nutritious, rich in fiber and minerals. Its combines well with any dosa, or Idli's. I used to prepare spicy coconut chutney, since my hubby prefers spicy chutneys.
The Ingredients for Spicy chutney :
1 cup grated coconut
5 dry chilies
1/2 cup roasted chana dal (pottu kadalai)
small piece of ginger
1 clove garlic
1 small onion
salt
2 tbsp tamarind juice / 1 tbsp lime juice
Tempering:
1 dry chili
1 sprig curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
Heat 1 tbsp oil in pan, add onions, chilies, roasted dal, garlic and ginger. Saute for 2 minutes. Add coconut stir quickly for few seconds. Turn off heat. Blend with adequate amount of water. Add salt and tamarind juice. Blend smoothly.
Heat oil in pan, add mustard seeds, cumin seeds to splutter. Add dry chilies and curry leaves. Add the seasoning to the chutney. Chutney now is ready to serve.
If you like to do green coconut chutney, just replace dry chili with green chilies. May add coriander leaves if available. Just feel like doing green coconut chutney today, besides it is a good combination with rava Idli.
How to do Green Coconut Chutney:
1 cup grated coconut
3 green chilies
1/2 cup roasted chana dal (pottu kadalai)
small piece of ginger
1 clove garlic
1 small onion
salt
2 tbsp tamarind juice / 1 tbsp lime juice
Tempering:
1 dry chili
1 sprig curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
Heat 1 tbsp oil in pan, add onions, chilies, roasted dal, garlic and ginger. Saute for 2 minutes. Blend coarsely with coconut and adequate amount of water. Add salt and tamarind juice. Blend smoothly. Check and add salt if necessary.
Heat oil in pan, add mustard seeds, cumin seeds to splutter followed by dry chilies and curry leaves. Add the seasoning to the chutney. Chutney best serve hot rava Idli's!
The Ingredients for Spicy chutney :
1 cup grated coconut
5 dry chilies
1/2 cup roasted chana dal (pottu kadalai)
small piece of ginger
1 clove garlic
1 small onion
salt
2 tbsp tamarind juice / 1 tbsp lime juice
Tempering:
1 dry chili
1 sprig curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
Heat 1 tbsp oil in pan, add onions, chilies, roasted dal, garlic and ginger. Saute for 2 minutes. Add coconut stir quickly for few seconds. Turn off heat. Blend with adequate amount of water. Add salt and tamarind juice. Blend smoothly.
Heat oil in pan, add mustard seeds, cumin seeds to splutter. Add dry chilies and curry leaves. Add the seasoning to the chutney. Chutney now is ready to serve.
If you like to do green coconut chutney, just replace dry chili with green chilies. May add coriander leaves if available. Just feel like doing green coconut chutney today, besides it is a good combination with rava Idli.
How to do Green Coconut Chutney:
1 cup grated coconut
3 green chilies
1/2 cup roasted chana dal (pottu kadalai)
small piece of ginger
1 clove garlic
1 small onion
salt
2 tbsp tamarind juice / 1 tbsp lime juice
Tempering:
1 dry chili
1 sprig curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
Heat 1 tbsp oil in pan, add onions, chilies, roasted dal, garlic and ginger. Saute for 2 minutes. Blend coarsely with coconut and adequate amount of water. Add salt and tamarind juice. Blend smoothly. Check and add salt if necessary.
Heat oil in pan, add mustard seeds, cumin seeds to splutter followed by dry chilies and curry leaves. Add the seasoning to the chutney. Chutney best serve hot rava Idli's!
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