Steps to Prepare Perfect Classic Coconut chutney - serve with Dosa
Hello everybody, it's Jim, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Speedy Classic Coconut chutney - serve with Dosa. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Classic Coconut chutney - serve with Dosa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Classic Coconut chutney - serve with Dosa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Classic Coconut chutney - serve with Dosa is 3 persons. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Classic Coconut chutney - serve with Dosa estimated approx 12 mins.
To get started with this recipe, we must prepare a few ingredients. You can have Classic Coconut chutney - serve with Dosa using 15 ingredients and 7 steps. Here is how you can achieve that.
Coconut chutney is a side dish that is served with idli, dosa, vada and Pongal. It is an easy, quick and simple recipe.
Ingredients and spices that need to be Make ready to make Classic Coconut chutney - serve with Dosa:
- For Grinding
- 1/2 cup tightly packed fresh grated coconut or ½ cup desiccated coconut
- 2 tablespoons roasted chana dal – optional
- 1-2 green chilies
- 1/2 inch ginger – optional, you can also add 1 to 2 small garlic cloves
- salt as per taste
- 3-4 tablespoons water or add as required – for grinding
- For Tarka
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal (split & husked black gram)
- 1/2 teaspoon cumin seeds – optional
- 1 sprig curry leaves or 9 to 10 curry leaves
- 1 pinch asafoetida (hing)
- 1 dry red chili – broken and seeds removed
- 1/2 tablespoon oil – sesame or peanut or coconut or sunflower oil
Steps to make Classic Coconut chutney - serve with Dosa
- Take ½ cup tightly packed freshly grated coconut in a chutney grinder jar
- Then add 1 green chili (chopped) and ½ inch ginger (chopped).
Next add 2 tablespoons roasted chana dal. Also add salt as per taste. Add 3 to 4 tablespoons water. - Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add 1 to 2 tablespoons more water.
Dish out the chutney in a steel bowl - For Tarka: Heat oil in a small pan. Add the mustard seeds.
- When the mustard seeds begin to splutter, add the cumin seeds and urad dal. Fry till the urad dal starts to become golden and aromatic.
Then add the curry leaves, red chili and asafoetida. - Fry for a couple of seconds till the curry leaves become crisp and the red chillies change colour.
Switch off the flame and immediately pour the Tarka on the chutney in the bowl.
Mix the mixture very well. - Serve coconut chutney with idli, dosa and vada.
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