coriander coconut chutney recipe for dosa/idli without frying
coriander coconut chutney recipe for dosa/idli | coconut coriander chutney with step by step pics and quick video. coconut chutney is very common recipe especially in south India for most breakfast main dish combination.
this hotel style green chutney is very simple and can be prepared in less than two minutes. Some of the chutney recipes are given here:
- green chilli chutney
- tomato chutney
- mint chutney for starters
- carrot chutney
- Simple chilli chutney
- Chilli tomato chutney
- varutharacha chutney
- vengaya malli chutney
- tomato chutney
- pudina chutney
- red coconut onion chutney
- onion tomato chilli chutney
- beetroot chutney
- curry leaves chutney
- Pudina chutney for dosa
- coriander coconut chutney
- Onion tamarind chutney
- Peanut garlic chutney
- Flaxseed tomato chutney
- peanut sesame chutney
- cabbage flaxseed chutney
- peerkangai chutney
- carrot oats chutney
- onion coriander chutney
- coriander chutney for rice
- Horsegram chutney for rice
Here is the quick video of coriander coconut chutney recipe for dosa/idli
Coconut coriander chutney recipe for dosa:
coconut coriander chutney
Ingredients
- 1 cup grated coconut
- 1 spring curry leaves
- 1 long green chilli
- 1 handful coriander leaves
- 1/2 inch ginger
- salt to taste
seasoning
- 1 tsp oil
- 1/4 tsp mustard seeds
- 1/4 tsp urad dal split
- 1 spring curry leaves
Instructions
- take all the ingredients in a blender.
- with very little water, grind it to a smooth paste
- for seasoning: heat oil, crackle mustard seeds, urad dal and curry leaves. add it to the chutney.
So, lets see the detailed description of making coconut chutney:
firstly, take freshly grated coconut 1 cup or more as per your preference. to this add curry leaves one or even more spring.
for the spice, add green chilly. To make the chutney more spicy add 2 chillies. take the fresh coriander leaves a handful. for a dark green chutney, add more coriander leaves.
next goes in ginger, just an inch is suffice. finally add salt to taste.
grind it to a smooth paste. for seasoning: heat oil, crackle mustard seeds, urad dal and curry leaves. add the thalipu/tadka to the chutney.
serve fresh with dosa/idli
