Coriander Coconut Chutney | Side Dish For Idli Dosa | South Indian Chutney Recipe

Coriander coconut chutney- a tasty coriander flavored coconut chutney.Chutney is nothing but a spicy dip prepared for south Indian breakfast.It is a thick gravy type side dish.This can be accompanied with even bread or any finger foods like cutlets, appam etc.

    Chili is one of the main ingredients here.Chili(Either green chili or dried red chili) is most commonly used in every recipe.Be it podi, thogayal, sambar, kootu, poriyal in one or the other form.Spice makes the food digest and gives a kick to the food instead of being bland.Spice when combined with salt and proper tanginess makes the food more palatable
           Making of chutney is an easy task for anybody who are familiar. For those who don't know, I am telling you, just spend 10 minutes of your valuable time.Then use this versatile side in any of your favorites like idli, dosa,upma, idiyappam,paniyaram, chapati or even in a sandwich as a spread.There are many varieties in chutney so my little one call it red, white and green.she is not aware of the ingredient that goes in so she calls out that way.Whatever color it is, each one is unique in the ingredients and taste really delicious.

      After trying it for the first time this has become my favorite.When we had this coriander coconut chutney, my better half said it taste similar to Saravana Bhavan green chutney.Apart from this Ginger, green tomato, ridge gourd is some of our favorite in  these long list.Off to the way I make.

Step by picture recipe for making kothamalli thengai chutney:

• In a pan roast peeled and washed garlic, ginger until you see brown spots on the garlic.Add green chilies to the pan and saute for a while.

• Cool if the they are too hot.Add it to the mixer along with salt, coconut and roasted gram.
• Grind everything to a smooth paste.Add oil to a small pan.When its hot add mustard seeds.
• Mustard seeds will splutter.Add urad dal.After it changes color add red chili, jeera and curry leaves.

• When you hear popping sound  add the tempering to already ground ingredients.
• Change it to your serving bowl.
•  Your tasty side is ready to enjoy.Serve it with your favorite.

                                            How to make coriander coconut chutney

                      Fresh chutney for idli, dosa.

 Cuisine:  Indian   Category: side dish   Prep time:5 minutes
Cook time:5 minutes Total Time: 10 minutes Serves: 2-3   

Ingredients:

• 3 tbsp coconut/thengai.
• 2 tbsp roasted gram/potukadalai.
• 10 strands of coriander leaves/kothamalli.
• 2 green chilies/pacha milagai.
• 1 garlic/poondu.
• 1 small piece ginger/inji.
• salt required(1 tsp).

To temper:

• 1/4 tsp mustard seeds/kadugu.
• 1/4 tsp urad dal/ulutham paruppu.
• 1 red chili/vara milagai.
• 1/4 tsp jeera/jeeragam.
• few curry leaves

Method:

• In a pan roast peeled and washed garlic, ginger until you see brown spots on the garlic.
• Add green chilies to the pan and saute for a while.
• Cool if the they are too hot.Add it to the mixer along with salt, coconut and roasted gram.
• Grind everything to a smooth paste.
• Add oil to a small pan.When its hot add mustard seeds.
• Mustard seeds will splutter.Add urad dal.After it changes color add red chili, jeera and curry leaves.
• When you hear popping sound  add the tempering to already ground ingredients.
• Change it to your serving bowl.
• Coriander coconut chutney is ready to enjoy.Serve it with your favorite.

Note:

• Frozen coconut will become cloudy when ground.Pulse it more time with little more water.You get a creamy outcome.
• I make the chutney very thin.If you want it thick add more coconut and spice accordingly.
• You can even add some tamarind or lemon juice while grinding.