- First, grind the chopped coconut in a grinder to make a thick paste.
- Now take out this paste and keep it in a plate.
- Add green chillies, roasted chickpea lentil paste, and ginger to the grinder and grind them to make a smooth paste.
- Add dry or fresh chopped coconut, curd, lemon juice, salt and half a cup of water, grind it again, and make a paste.
- If you want a slightly thin chutney, add some water to adjust consistency, and grind it again.
- Remove this paste and store it in a bowl.
- For the tempering, heat a little oil in a pan and add mustard seeds. Let them pop, then add cumin seeds, dry red chillies, and curry leaves.
- Cook for 30 seconds and keep sautéing. Now remove the pan from the gas and quickly pour the mixture over the coconut paste.
Your delicious dosa coconut chutney is ready to serve. Serve it with dosa, idli, vada, uttapam, upma, appam, or any of your favourite dishes.
- To make it spicy, add more green chillies to it.
- Adjust the quantity of water to determine consistency.
- If you want the chutney to be completely white, do not add green chilli while making the paste.
- You can add tamarind to make the chutney a bit tangy.
- You can also add asafoetida (hing) in coconut chutney to enhance its taste.
- Apart from gram dal, urad dal can also be added to coconut chutney.
- You can also use garlic instead of ginger. This chutney can also be made without ginger or garlic.
Classic dosa coconut chutney is quick and easy to make and the perfect accompaniment to vadas, idli, uttapam, appam, dosa, and many other South-Indian delicacies.