SouthIndian coconut chutney recipe for idli and dosa

ACCOMPANIMENT FOR IDLI AND DOSAS / DIFFERENT COCONUT CHUTNEYS  / MOLGAPODI – GUNPOWDER / TOMATO CHUTNEY

INGREDIENTS

1 cup  – freshly grated coconut
3 tbsp  – daria dal / bhuna chana dal / chutney dal (as shown in the pic below)
2 – chillies or more as per your taste
warm water
salt as per taste

FOR TEMPERING

• 1 tbsp oil
• 1 tsp of mustard
• 1/4 urad dal [optional]
• Few curry leaves

METHOD
First grind coconut, chilli , daria dal and salt together without water.

Then add warm water according to the consistency you want and grind .

For thick chutney grind it coarsely and add less water .

For thin chutney grind to a smooth paste and add more water.

Transfer it to a bowl .

Heat oil in a pan .

Add mustard seeds and urad dal .

Once they splutter add curryleaves .

*** Off the flame first before adding the tempering .

Either pour the tempering over the chutney or pour the chutney into the tempering pan mix and off the stove immediately.[it should not boil]

You can give lot of VARIATIONS to your chutney by –  adding coriander leaves OR adding red chilly instead of green ones OR adding 1 or 1/2 clove of garlic OR  adding a small piece of ginger OR adding  half onion or 2-3 small shallots OR adding a small piece of tamarind.

NOTES

1. Very important – after tempering don’t boil the chutney .
2. Instead of daria dal ,use roasted peanut.
3. Sometimes you can just temper fresh coconut milk and have it as chutney.
4. You can also add hing /asofeatida for tempering.
5. You can also add milk while grinding.
6. You can also add milk while grinding.
7. You can add curry leaves or tomatoes .
8. Instead of green chillies add red chillies.
9. Instead of daria dal add roasted chana dal.
10. Don’t use your hands while mixing or grinding the chutney.
11. ** You can’t store this chutney for a long time.
12. Has to be freshly prepared and consumed within few hours Or refrigerate it. Even if you refrigerate it ,you can’t use it the other day.
13. Don’t use stale or old grated coconut,it will give oily flavour.
14. Don’t use brown scrapings of the coconut.
15. Use freshly grated coconut.
16. Always use warm water to grind.
17. For more flavour , use coconut oil for tempering.

VARIETIES OF CHUTNEY RECIPES – https://maryzkitchen.com/?s=chutney

                                        IDLI PODI / MOLGAPODI /GUN POWDER

INGREDIENTS

¼ cup Channa dal
½ cup urad dal
20 nos red chilli [as per taste]
2 tsp white sesame seeds
Few dried Curry leaves [optional]
Salt as per taste
1 tsp oil
A generous pinch of asafoetida

METHOD

Roast both the dals in little oil till they turn brown.

Roast the sesame, curry leaves and chilli separately.

Allow it to cool.

First blend the red chillies with salt

Then add all the other ingredients together with it and grind it to a fine or coarse powder.

Mix it with sesame oil and serve with idli or dosa.

NOTE

1. You also give it a variation by adding peanut /coconut /1tsp raw rice. [roasted]
2. You can sprinkle this powder over dosa for mysore dosa.
3. Curry leaves adds flavour.
4. Always grind red chilli first.
5. Adjust chilli as per taste.
6. It has to be completely dry no moisture while grinding.
7. It can be stored for 2-3 mnths in airtight container.

                                                TOMATO ONION CHUTNEY

INGREDIENTS

• Garlic – 1 clove
• Onion – 1 medium
• Tomato – 1 big
• Asafoetida –a pinch
• Red chilli powder – ½ tsp or as per taste
• Oil -2tsp
• Mustard seed -1/2tsp
• Curry leaves -few
• Salt as per taste

METHOD

Grind together all the above ingredients except oil.

Heat oil in a pan.

Add the mustard seeds and allow it to splutter.

Add the curry leaves

Add the grounded paste and cook for 2 minutes till the raw smell leaves.

Add water as per the consistency you want.

Allow it to boil for sometime.

NOTE

You can also add tamarind or sugar or whole red chilli or coriander leaves or mint leaves or sambar powder or coconut to give variation to this chutney.

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