Easy Coconut Chutney for Idli or Dosa.
I always love the Coconut Chutney served with Chinna Vengaya Oothappam at Murugan Idli Shop at T.Nagar and also the thick coconut chutney at Saravana Bhavan and Balaji Bhavan, both at T.Nagar. I always wonder, whats the secret ingredient that these people add to the chutney, that some times even without the requisite seasoning, it tastes heavenly…The Chinna Vengaya Oothappam at Murugan Idli Shop is an altogether different delicacy that requires a dedicated post, but for those who have no clue, its a thicker form of dosa, which has cut, fried shallots cooked in the dosa laced with ghee, and served with Coconut, Tomato and green chutney. YUM!!!
This weekend, was an experiement to recreate the magic of Murugan Idli Shop. I know I cant even begin to get close…but this is my version of my mom`s home made coconut chutney.
1/2 cup of freshly scraped coconut.
4 Green chillies.
2 Tbsp of Dhaliya or PottuKadalai.
A piece of ginger.
A piece of tamarind.
Mustard, Broken Urad Dhal, Curry Leaves.
- Grind all the ingredients with a little water to form a smooth chutney like consistency.
- Take a seasoning kadai, add a spoon of oil and when hot, add urad dhal, mustard, hing and curry leaves and when the mustard splutters, add it on the ground coconut chutney.
- Serve with Idlis, Dosas, Pongal or Upma.
- My mom loves to add 1-2 spoons of thick curd to the chutney to further enhance the taste.
- Alternate the ginger, green chillies according to taste.
- Goes very well with Dosa, Idlies and Pongal.
Gingerly passing on some chutney to Lets Go Nuts – Coconut event which is the brainchild of Aquadaze and hosted by Padmajha Suresh of Seduce Your Tastebuds.