Idli chutney - South Indian coconut chutney is a simple delicious side made to accompany breakfasts and snacks. This chutney for idli, dosa can be made in only a few minutes.
For best results follow my detailed step-by-step photo instructions and tips.
1clovegarlic optional or replace with small piece of ginger
Tempering ingredients
¾tbspoil
¼tspmustard seeds
½ to ¾tspurad dalor skinned & split black lentils
1Pinchasafoetidaor hing
1sprig curry leaves
1red chilibroken
How to make the recipe
How to make idli chutney
Most commonly fried gram is used to make this chutney. However if you do not have fried gram, then dry roast peanuts or chana dal and use.
Add chopped or grated coconut, fried gram, garlic, salt , chili and cumin to a blender jar. Blend well adding just 2 to 3 tbsps water.
Scrape the sides and add more water to blend and make a thick smooth chutney. If using frozen coconut then add warm water.
For tempering heat oil in a pan. Add cumin, red chili and urad dal. Fry until the dal turns golden. Then add curry leaves & hing .
Pour it to the idli chutney. Serve with breakfast like idli, dosa, uttapam, pongal or snacks.
To refrigerate
If you prefer to store the chutney in the fridge, then add it to glass boxes with air tight jars. You can do a fresh tempering to the chutney when ever you want to use.