Neer Chutney-Idli Dosa Accompaniment

 Neer chutney is a popular chutney in udupi restaurants and college canteens,where soft moist idlis are enjoyed either dipped in neer chutney or as a side dish to idlis.

Ingredients:

3/4 cup roasted gram,

2 tbsp grated coconut

56 green chillies

1 inch ginger

2-3 garlic(optional)

1 tsp imli(tamarind)pulp

2 tsp oil for frying

Handful of coriander

salt to taste

For Tempering:

 1 tbsp oil

1 tbsp mustard seeds

1 tbsp split urad dal

1 no red chilli(dry)

few curry leaves

Method:

Take a shallow pan with oil in it and switch the gas flame on

once oil is warm put the gram in it for slight roasting.Roasting will help remove raw smell of gram

Roast for two minutes and allow it to cool.

Then add grated coconut,green chilly,ginger, garlic,tamarind ,salt and coriander leaves in a mixer jar alongwith the roasted gram.

Add water and grind it to a smooth paste.

Remove the grinded chutney from the mixie jar and add 2 cups of water to the mixie jar rinse and add it to the chutney.

Mix all of them proper,and taste salt ,if less adjust as per taste.

Now Tempering:

Heat oil in a pan and add mustard seeds and allow it to sputter.

Then add split urad dal ,red chilly and few curry leaves and give it a good stir and pour the temper to the chutney and give it a nice mix

Neer chutney is ready and can be best enjoyed with idlis.

Here idlis are served with three types of chutneys,pls check my blog for balance two chutneys

1.Neer chutney

2.Red chutney

3.Coconut coriander chutney

Method: