There are two varieties of coconut chutney that I make to go with the idlis. One is my Mom’s Goan style with tamarind and the other is my mil’s Maharashtrian style with dalia.
I prefer the dalia one to the tamarind one as I like its nutty flavour, thanks to the dalia that goes in. Addition of dalia also makes the chutney nutritious. You can also replace dalia with roasted peanut. It tastes as yummy. Only one addition to the peanut chutney would be the addition of a bit of sugar around 1/2 tbsp. So here goes the recipe…
1 cup grated fresh coconut
1-2 green chillies
1 in ginger
1/2 cup dalia ( can be replaced with peanut and 1/2 tbsp sugar)
1/4 cup coriander leaves
1/2 tbsp Lemon juice
1 tsp mustard seeds
1/2 tbsp cumin seeds
8-10 curry leaves
1/2 tsp asafoetida
1 green chilly
1/2 tsp fenugreek seeds (optional)
- In a grinder, grind coconut, green chilly, dalia, ginger, coriander leaves, salt with some water to make a thick but smooth paste.
- Add lemon juice and mix well.
- In a small vessel, heat oil. Once the oil is heated, add mustard seeds, cumin seeds, fenugreek seeds.
- Once they splutter add chopped green chilly and curry leaves.
- After few seconds, switch off the flame and add asafoetida.
- Pour this hot mixture on the ground paste.
- Mix and serve with hot idlis or dosas.