Spicy coconut chutney for dosa, idly. Green coconut chutney, typical south Indian tiffin side dish.
Grate 1 cup of fresh coconut.
Add coconut to the mixer, 5 green chilies, ginger, and curry leaves. You can add more chillies if you prefer spicy chutney.
Add 2 tbsp roasted channa and tamarind to the mixer.
Add coriander leaves and hing to the mixer.
Grind it to a fine paste, add water while grinding.
In a pan heat 1 tsp of oil, add mustard seeds, urad dal and channa dal. Once the mustard seeds start spurting, add curry leaves and turn off the flame.
Add the tempering to the grinded coconut chutney.
Coconut chutney is ready to serve with dosa or idly.
4 servings