Coconut coriander chutney recipe with step by step photos. Sharing a restaurant style coconut coriander chutney recipe with you all.
In most of the restaurants in Tamilnadu, Idli is served with 3-4 types of chutneys. One will be kara chutney, other one will be this green coconut chutney or coconut coriander chutney for sure. I make this coconut coriander chutney or red coconut chutney to serve with idli or doas as we prefer this over plain coconut chutney recipe.
This coconut coriander chutney has a slight nutty flavor that compliment the flavor of coriander leaves. This chutney is very easy to make and gives a good volume too.
To make coconut coriander chutney recipe you need coriander leaves, grated coconut, channa dal, roasted gram dal and green chilies. Instead of channa dal you can increase the amount of roasted gram dal too.
Serve coconut coriander chutney with idli or dosa.
Here is how to make coconut coriander chutney recipe with step by step photos. Also check Mango chutney red coconut chutney, red chutney recipes
Step by step coconut coriander chutney recipe
1.Heat a pan with 2 teaspoons oil. Fry 1 tablspoon channa dal, 2 chopped green chilies. Fry till the dal turns golden. Fry a small piece of tamarind for 10 seconds.
2. reserve the oil and take the fried ingredients in a mixer jar. Add 1/2 cup tightly packed, washed coriander seeds and 1/2 cup tightly packed grated coconut. Add salt and grind to a smooth paste.
3. Heat the reserved oil again. Temper with mustard seeds, urad dal and curry leaves. Add the tempering to the prepared chutney. Mix well and serve coconut coriander chutney with idli or dosa.
Coconut coriander chutney recipe card below:
coconut coriander chutney recipe | green coconut chutney recipe
1 CUP = 250 ml
Ingredients
- 1/2 cup cilantro leaves tightly packed
- 1/2 cup grated coconut tightly packed OR 1/2 cup bits of coconut
- 2-3 green chilies
- 1 tablespoon channa dal
- 1 tablespoon roasted dal
- A small piece of tamarind
- Salt
- To temper
- 2 teaspoons oil
- 1/2 teaspoon mustard
- 1/2 teaspoon urad dal
- 6 curry leaves
Instructions
- Heat a pan with 2 teaspoons oil. Fry 1 tablspoon channa dal, 2 chopped green chilies. Fry till the dal turns golden. Fry a small piece of tamarind for 10 seconds.
- reserve the oil and take the fried ingredients in a mixer jar. Add 1/2 cup tightly packed, washed coriander seeds and 1/2 cup tightly packed grated coconut. Add salt and grind to a smooth paste.
- Heat the reserved oil again. Temper with mustard seeds, urad dal and curry leaves. Add the tempering to the prepared chutney. Mix well and serve coconut coriander chutney with idli or dosa.
Notes
2. You can use 2 tablespoons roasted dal instead of channa dal
Nutrition
Sharon says
wonderful side dish for idli. Thanks for sharing this coriander chutney recipe