Pairs well with Coconut Red Chutney
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Coconut Red Chutney
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A fiery and flavorful chutney made with red chillies, coconut, and lentils, tempered with mustard and curry leaves. Perfect accompaniment for dosa, idly, and other South Indian dishes.
00:10:00 total
Serves 4
easy
Sauce / Dressing / Flavoured Butter
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Ingredients
- oil - 1 tablespoon (for sautéing)
- chana dal - 1 teaspoon (for the chutney base)
- red chillies - 50 grams (for heat)
- tamarind pieces - 10 grams
- grated coconut - 1 cup
- salt - watch the video to see (to taste)
- mustard seeds - 1/4 teaspoon (for tempering)
- urad dal - 1/2 teaspoon (for tempering)
- chana dal - 1/2 teaspoon (additional for tempering)
- hing (asafoetida) - a pinch
- curry leaves - 2 sprigs
Instructions
- Prepare the chutney base: Heat oil in a pan, add 1 teaspoon chana dal, and roast until brown. Add tamarind pieces and red chillies, sauté briefly, then switch off the flame. Add salt and grated coconut, then transfer to a blender to make a paste.
- Prepare the tempering: In a pan, heat some oil and add mustard seeds, 1/2 teaspoon chana dal, urad dal, hing, and curry leaves. Switch off the flame once the mustard seeds start to splutter.
- Combine and serve: Pour the tempering over the blended chutney mixture. Mix well and serve with dosa, idly, or other South Indian dishes.
