Coconut chutney(for Dosa/Idli)


Coconut chutney is such an integral part of any Kerala home. Specially in our home, dosa is like the most consumed breakfast. On an average, we used to have dosa as breakfast all 5 days of the week. There is a reason for it also. My mom’s dosa’s are perfect and absolutely marvellous. I have tried my hands on it, but have never come even close to hers.

Since dosa was like our daily breakfast, the side condiment with it also has to be good. You know how we like to complain about everything even though your only job is to sit and eat 😉 Atleast as kids you can be really demanding. I would say, now that I know the pain of cooking everyday, I wouldn’t complain about food that is made by someone, considering the effort behind it 🙂 Coming back to what I was saying, the side dip for dosa in our home was usually either ‘Ulli chammandi’ or ‘Coconut chutney’ or both.

I will post ulli chammandi(a dip made of shallots) some other day. Fact is that, I still haven’t got it right 😛 So I will come to the easy one which is coconut chutney. Having said that, though easy, this chutney is really tasty and goes very well with dosa and idli. I remember my mom used to mix little curd(or yogurt) to this chutney to make it little sour and different for me. I used to love that version. Try it if your kids don’t like to have spicy chutney 🙂



Grated Coconut – 1.5 cups
Shallots – 4-5 no(s)
Green chilli – 3 no(s)
Water – 1/2 cup
Salt – 1/2 tsp
Coconut oil – 2 tbsp
Mustard seeds – 1/2 tsp
Dry red chilli – 2 no(s)
Curry leaves – 1 strand


1. In a mixie/grinder, grind grated coconut, shallots, green chilli and salt into a smooth paste. Use little water for grinding.
2. In a pan, heat coconut oil and add mustard seeds. Once it splutters, add broken dry red chillies and curry leaves.
3. To this add the coconut ground paste and add little water to bring it to the desired consistency. If you want the chutney to be thick, then you need not add water.
4. Stir for 1 min and remove from heat.

Serve with dosa or idli.

Coconut chutney(dry)


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 🙂