2 Dosa Chutneys Recipe – Nariyal and Peanut Chutney for Idli – CookingShooking
Hey Foodies, All the Chutney lovers, here is a recipe for you. Here is a delicious chutney recipe not one but two, Coconut Chutney and Peanut Chutney. Super easy to make and with minimal effort, make it at home with just your house hold ingredients from your kitchen. Widely popular in south India, no breakfast is complete without serving the chutney as an accompaniment to your Dosas, Idlis and Vada. Made with fresh coconut and roasted peanut, blended with some fragrant spices and tempered with little oil and some Indian masalas. Begin your day with a hearty breakfast and you’ll be on a roll.
RECIPE VIDEO
RECIPE CARD
2 Dosa Chutneys Recipe – Nariyal and Peanut Chutney for Idli – CookingShooking
Hey Foodies, All the Chutney lovers, here is a recipe for you. Here is a delicious chutney recipe not one but two, Coconut Chutney and Peanut Chutney. Super easy to make and with minimal effort, make it at home with just your house hold ingredients from your kitchen. Widely popular in south India, no breakfast is complete without serving the chutney as an accompaniment to your Dosas, Idlis and Vada. Made with fresh coconut and roasted peanut, blended with some fragrant spices and tempered with little oil and some Indian masalas. Begin your day with a hearty breakfast and you’ll be on a roll.
INGREDIENTS:
For coconut chutney
- Coconut - 1 medium peeled and diced
- Puffed Chana Dal - 1/2 cup or any one roasted chana / cashewnut / peanut
- Curry Leaves - 1 sprig
- Green Chili - 2 small
- Ginger - 1/2 inch
- salt - to taste
- Cumin - 1 tsp
- yogurt - 2 tbsp or lemon juice
- Water - 2 tbsp
- Coriander - handful
For the tadka
- oil - 1 tbsp
- Mustard Seeds - 1/2 tsp
- Urad Dal - 1/2 tsp
- Hing / Asafoetida - 1 pinch
- Curry Leaf - 4-5 small
- turmeric powder - 1/4 tsp
- Whole Red Chili - 2 small
For peanut chutney
- Peanut / Groundnut - 1/2 cup roasted
- Coconut - 1 tbsp
- salt - to taste
- Whole Red Chili - 6 small
- garlic - 5 cloves
- Cumin Seeds - 1/2 tsp
- Tamarind pulp - 2 tbsp
- Water - 1/2 cup
For the tadka
- oil - 1 tbsp
- Mustard Seeds - 1 tsp
- Urad Dal - 1/2 tsp
- Whole Red Chili - 2 small
- turmeric powder - 1/4 tsp
- Jaggery - 1 tsp
- Curry Leaf - 4 - 5 small
RECIPE STEPS:
For the coconut chutney
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In a mixer grinder jar, combine coconut, curry leaves, cumin, ginger, green chili and salt.
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Next add puffed chana dal, water and coriander leaves. Blend everything until you get a paste like consistency. Add water if required.
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Add yogurt and give it a good stir, and transfer the coconut chutney in a bowl.
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Heat a tadka pan or a small pan over medium flame; add oil and then the mustard seeds, urad dal and hing. Allow it to crackle
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Add the curry leaves, turmeric powder and finally the whole red chili. Allow everything to crackle.
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Add the tadka to the coconut chutney, and give it a light mix. Your coconut chutney is ready.
For the Peanut chutney
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In a mixer grinder jar, combine roasted peanut, whole red chili, garlic, coconut, cumin, salt, tamarind pulp and water.
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Blend everything until you get a paste like consistency. Add water if required.
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Transfer the peanut chutney in a bowl.
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Heat a tadka pan or a small pan over medium flame; add oil and then the mustard seeds, urad dal and whole red chilies, Allow it to crackle
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Add the curry leaves, turmeric powder and finally the jaggery. Allow everything to crackle.
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Add the tadka to the peanut chutney, and give it a light mix. Your peanut chutney is ready.
serve
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Serve the coconut chutney and the peanut chutney with some hot dosa, uttapam or idli.
RECIPE NOTES :
Notes: Puffed chana dal is necessary, to give the coconut chutney a thick consistency. Do not skip. Consistency of the chutney depends on your preference. If you are using normal whole red chili then please use one, for the peanut chutney. Jaggery will make the peanut chutney slightly nutty, sweet and sour. So do not skip it.