Coconut Coriander Chutney-Idli/Dosa Accompaniment

 Coconut Coriander chutney is one of the most common and favourite chutney in most homes.

Its so easy it can be made either with freshly grated coconut or even with dessicated coconut incase you run out of fresh coconut

Ingredients:

1 cup coconut( grated/dessicated)

1/2 cup fresh coriander leaves

3-4 green chillies

1 inch ginger

2 tsp fresh curd or 1 tsp tamarind pulp

Salt to taste

Water for grinding the chutney

Tempering:

1/2 tsp mustard seeds

1/4 tsp white spilt urad dal

1/4 tsp cummin seeds

1/8 tsp hing

2-3 dry red chillies

few curry leaves 

2 tsp oil for tempering

Method:

Take a mixie jar/blender and add all the ingredients togther and grind it to smooth consistency.

Transfer it to a chutney bowl

Now temper the chutney by heating oil in a temper pan.Add mustard seeds and let it crackle.

Once done add the white split urad dal, cummin seeds and hing and cook for few seconds till dal changes its color.

Add curry leaves and dry red chillies and give it a quick stir and switch off the gas and pour it on the chutney and mix it well.

Coconut coriander chutney is ready to be served and best had with idlis/dosa/paratha/sandwich.

Pls refer to my earlier posts on other two types of chutneys for Idli and Dosa