South Indian cuisine is incomplete without sambhar & chutney. What makes it unique is that one can enjoy it with various chutneys & sambhar. Ideally I love to have idlis with sambhar as well as chutney but one can enjoy it with any one of these too. Today’s post is the chutney to go with the idlis I posted earlier..
Enjoy steaming hot idlis for breakfast or as a snack with this inviting chutney! J
½ fresh Coconut (scraped/grated)
2 fresh Green Chillies (remove stem & chop)
1 tsp. fresh Ginger (grated)
1 tbsp. Chana Dal (split gram) (lightly roasted)
Few fresh Coriander leaves (washed & roughly chopped)
A pinch of Sugar
Salt to taste
Grind together coconut, green chillies, ginger, chana dal, coriander leaves & salt in a blender/masala grinder with a little water to a fine & thick paste.
Transfer to a serving bowl & keep aside.
Ingredients for the Tempering:
½ tsp. Mustard Seeds
1 broken dry red Kashmiri Chilli
3 Curry Leaves (Kadi Patta)
1 tsp. Vegetable Oil
Heat oil in a tempering pan & add the mustard seeds, curry leaves, red chilli & sugar. Stir till the mustard crackles.
Pour this tempering over the prepared chutney & stir well.
Serve with dosas, idlis, vadas or as desired.