Dosa, Idli are a common tiffins in South India homes. At any house these two will be a meal course either for breakfast or dinner. This is a Chettinadu special gravy and different from the usual one prepared. Have fun !!
Chutney/ Pickle
Wheat Flour Dosa / Peanut Chutney (Groundnut Chutney)
When I was young, I always go to my grand ma’s house for any holidays. She makes it for dinner almost every day with Tomato sambar and Coconut Chutney. She grinds the chutney in hand grinder and the taste used to be awesome, it is still in my tongue. Wheat dosa is very healthy one and a substitute for chapathi. The variations can be done with chopped onion, green chili and coriander leaves added to it. Best tastes with coconut Chutney, Peanut chutney or any of the fav Chutnies.
Thayir Pachadi / Raita For Biryani
A typical method of raitha preparation with Carrot at my place. Raitha will be served pretty much with many variety rices,. Sometime they will be served with chapathi and parota as well.
Onion Chutney for Idli / Vengaya Chutney
Spicy onion and red chili chutney. Tastes good with any sort of dosa or idili. Can be prepared and refrigerated for 2-4 days.
Coconut Chutney / Thengai Chutney (For Idli / Dosai / Pongal)
An usual basic cocconut chutney accompanied with dosa, idilli, pongal, upma etc. It’s almost made every day I should say.
If you live in a place where you can only get frozen coconut, add some medium hot water while grinding, it turns out much closer to the one made from fresh.
Coconut Chutney / Thengai Chutney (For Idli / Dosai / Pongal)
Author:
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- Coconut – 4 tbsp
- Green Chili – 3
- Curry Leaves – 2 Strand
- Roasted Channa dhal – 3 tbsp
- Oil – little
- Mustard – little
- Split Urad Dhal – 1 tsp
- Channa Dhal – 1 tsp
- water – 1/4 cup
Instructions
COOKING:
- Add Coconut, Roasted Channa dhal, Green Chili , Garlic, a strand of Curry Leaves,Coriander Leaves in a Mixer Grinder and add water little by little and grind it to a thick paste. Add salt at the end and blend it for a sec. Pour this ground paste to a bowl.
- In a small pan take oil, when the oil is hot add mustard, Split Urad Dhal, Channa Dhal. When the mustard splutters, add an another strand of Curry Leaves. Mix this into the ground mix. Add water based on how watery you want.
TIPS
- Add Ginger – 1 inch or Garlic – 1 or 2 pods based on how strong upi like the smell or Coriander Leaves – 2 tbsp to make variations.
- Adding more curry leaves enhances the taste.
- Use fresh grated coconut for best taste like hotel.
- Dry red chili can also be substituted if you are allergic to Green chili.
(*) This goes good with upma, rava dosa, uthapam, ven pongal, plain dosa and idili.