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Monday, April 28, 2014

Coconut-Curd Chutney | Chutney For Idli /Dosa


If I learnt many kinds of stuffed parathas during my stay in North India, I am learning yet more varieties of chutneys now a days in South India as well because whenever we go out for breakfast I come across a new kind. This is  super easy chutney which can be made in less than 4-5 minutes. I don't like the scrapping part of coconut but no one at home comes forward to do so. I have been thinking to ask this question "What is the best way to take out the meat of coconut?" How do you do it? Any suggestions are most welcome...

Ingredients:
1/2 cup Coconut
1/3 cup Curd /Yogurt
3 tbsp of Roasted Chickpeas
3 tbsp Peanuts 
2-3 Dry whole Red chilllies 
2 sprigs of fresh curry leaves
1/2 inch of ginger
2 tsp Water
1/4 tsp Salt

For Tempering:
5-6 Curry leaves
Pinch of Hing / Asafoetida 
1-2 Dry red chillies
1 tsp Mustard seeds
2 tsp Oil

Method: 
In a griddle dry roast chickpeas first till they are light brown( takes about a minute or two). Keep aside. Now in the same griddle add peanuts and roast them till you get nice aroma. Let it cool down and then remove the skin of peanuts. Keep aside. Now grind coconut, curry leaves, roasted chickpeas, peanuts and ginger with 2 tsp water until the mixture is pureed. Then add salt, curd and dry red chillies till you get desired consistency. 


Heat oil in a small pan and fry mustard seeds until they begin to crackle, add dry chillies, hing and curry leave. Pour into the chutney. Serve the Coconut-Curd chutney with Dosa, Idli, Vada, Uttapam. 

Tips:

  • Try to have it on the same day itself or keep in the refrigerator and next day. Aviod keeping it outside as it has coconut and curd in it.
  • For better flavour use peanut oil for tempering.
  • Chutney is tasty even without any tempering.


16 comments:

  1. This is interesting recipe, never heard this combination, will give it a try!


    -Mythreyi
    Yum! Yum! Yum! - Coffee Grinder GiveAway

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  2. Very different chutney ...looks yum

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  3. different and tasty chutney.. looks yum!

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  4. Never made chutney with curd, sounds interesting and looks delicious..

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  5. chennai vaasi tis is a yummy chutney..

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  6. Too good!!! I love this chutney and will be making it soon (as soon as i buy some coconut)!!

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  7. Curd chutney and dosa seems delicious dear.

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  8. Interesting chutney for idli. super.

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  9. Sounds interesting and delicious. Sure to try.

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  10. A very different chutney with roasted gram and peanuts together! I break a coconut, freeze the halves with the shell overnight. The next day, defrost it, in microwave. After this, insert a chisel shaped knife gently between the shell and the meat. it will come out very easily! Chop the meat and use as needed. for coconut flakes, pulse these pieces in the mixer and you are set!

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  11. Your chutney and dosa is so tempting. I have a batch of dosa batter fermenting right now,I am planning to try your chutney with it.

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  12. I love coconut chutney, never had this one with yogurt...thanks for sharing, will make this one of these days! As for the coconut, my husband breaks it and peels it off from the hard shell, then I cut of the thinner brown skin and chop them roughly and thrown them in the mixie for grating.

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  13. some time i made coconut chutney with curd ...........

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  14. I nvr know we could add curd to the chutney... A must try recipe for sure...

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