Coconut chutney is one of the most common condiment you would have with dosa and idli. There are variations in the preparation of coconut chutney. This dry coconut chutney is one of the simplest and tastiest version. And according to my taste buds, these go the most with Idlies. Idli being a very simple food and not having much flavor to it, was never in the list of my favorites. We used to consider idli as the food for those who are unwell/sick 😛
But ever since I have had idli with this coconut chutney, I have started enjoying idli too. In this recipe, the flavor is enhanced due to garlic. Though I mentioned that garlic adds that special flavor to it, note that too much garlic can easily spoil that taste (unlike most other recipes where extra garlic might result in a better taste).
Grated coconut – 1 cup
Shallots – 5-6 nos
Garlic – 1 pod(2 if the pods are small)
Dry red chilli – 3 nos
Coconut oil – 1 tsp
Mustard seeds – 1/4 tsp
Curry leaves – 4-5 nos
Salt – to taste(apprx. 1/4 tsp)
1. Heat 1/2 tsp of oil in a pan. Add shallots and garlic to the pan and saute it till the shallots become light pink/appear slightly roasted on sides. Note that you don’t have to chop/slice the shallots or garlic. Just shallow fry whole shallots and garlic.
2. Also dry roast the red chilli by either holding it in flame for few seconds. You could fry them in pan also once you remove the shallots and garlic.
3. Grind the shallots, garlic, roasted red chillies, salt and coconut in a grinder to form a thick coarse paste. Use very little water for grinding. I used apprx. 2 tbsp of water.
4. Heat the remaining oil and put mustard seeds to it. When the mustard seeds splutter, add curry leaves and remove the pan from heat. Temper the chutney with the crackled mustard seeds and curry leaves.
Serve with warm idli 🙂