Coconut chutney is surely a South Indian condiment and important to serve with Idlis and Dosas. But, not all street food vendors spend enough time and money or traditional chutney. Even if they do, the amount of coconut used is surely less than traditional chutney. They substitute by adding more of roasted and split chickpea or dalia we call it. This liquified chutney is poured over idlis or served with Dosa or even enjoyed with Upma and wada! Yum Yum!
So while we are on our Dosa Party Spree, why not make this chutney for someone like me who is not a big fan of coconut.
The picture below in a Vendor serving Idli with chutney while we were traveling by train. Of course, I had it....it was delicious!
1/2 cup dalia/roasted chick peas, green chillies, ginger.
Grind them all together without using water to form a dry powder.
Heat 2 tsp. oil.
Fry 1 tsp. urad dal/lentils and 3/4 tsp. mustard seeds.
Dry red chillies, curry leaves and pinch of
When the tempering is done, turn off the heat and add dry ground powder.
Mix well and store in air tight container in a refrigerator till needed.
To serve, mix a spoon full of plain yogurt, salt and water. Mix well.
Or
Add water, salt and lime juice.
Adjust the consistency by changing the amount of water.
Happy Cooking!
Have a Great Weekend!!
Hi shital, can I use baking soda instead of citric acid?
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