Tag Archives: coconut chutney

Coconut Chutney Dosa / Thengai Chutney Dosa

Coconut Chutney Dosa

Coconut Chutney Dosa

 

A Quick and Tasty Dosa!

I make this Coconut Dosa whenever I have excess Coconut Chutney  at home. It gives an unique taste to the dosa. Adding curry leaves make it even more tastier.

Ingredients

Dosa Batter – 3 Cups

Coconut Chutney – 1 Cup

Curry Leaves

Oil

Preparation

1. In the dosa batter, add Coconut Chutney  and curry leaves.

2. Heat the dosa pan, using a ladle, pour the batter and make a round circle. Apply oil on the corners of the dosa. Heat the dosa until it is cooked on either sides.

Now, the Coconut Chutney Dosa is ready!

Serve. Side Dishes For Dosa & Idly

Note. Curry leaves increases the flavor of this dosa.

Recipe Reference. Chef Jacob

Coriander Coconut Chutney | Kothamalli Thengai Chutney

Kothamalli Thengai Chutney

 

Preparation Time: 3 minutes
Cooking Time: Under 5 minutes
Makes: 2 persons
Recipe Category: Accompaniment for Idly/Dosa
Recipe Cuisine: Indian

Kothamalli Thengai Chutney

Coriander Coconut Chutney is very easy to make. I love to have this chutney mainly with idly and dosa roast. Sanvi also loves this chutney so much. Whenever I feel very lazy to cook and have guest at home, I make this chutney.  This chutney would be loved by all. Occasionally, I have it along with rice. I can say this is a multi-purpose dish which serves as a chutney for idly/dosa and Thogayal for rice. In my childhood days, when I go to my athai’s (aunt) house, she would make soft idlis and this chutney. I would happily eat about 6 to 7 idlis. Whenever I eat this chutney, I think of my athai for a minute or so.

Kothamalli Thengai Chutney

Ingredients

Coconut – 1/2 cup
Coriander leaves – 1/2 cup
Roasted gram (pottukadalai) – 1/4 cup
Ginger – just a small piece
Green chilli – 1 no. (add more,if required)
Salt – as desired

To Season

Mustard seeds (kadugu) – 1/2 teaspoon
Urad dal (ulutham paruppu) – 1/2 teaspoon
Asafoetida/hing (perungayam) – a pinch

Note. The ingredients shown will vary with the original quantity. 

Kothamalli Thengai Chutney


Preparation

1. Grind coconut, roasted gram, green chilli, ginger, coriander leaves and salt  to a smooth paste. Transfer it to a bowl.

Kothamalli Thengai Chutney

2. Heat 1/2 teaspoon of oil and add mustard seeds. When it splutters, add urad dal and curry leaves. Now add this seasoning to the ground mixture and stir once.

Kothamalli Thengai Chutney

Now, Coriander Coconut Chutney is ready!

Serve. Goes well with Idly and Dosa. Also goes well with rice and can be eaten with the following recipes:
Kovakkai Fry / Tindora Fry, Simple Cabbage Curry, Plantain Poriyal, Avarakkai Verkadalai Poriyal, Beetroot Curry – Sweet Version, Brinjal Rajma Masala,Brussels Sprouts Stir Fry,Dry Spiced Cabbage,Turnip Poriyal

Kothamalli Thengai Chutney

Notes.

  • Use fresh coconut. Tender coconut will give a better taste.
  • Do not use the brown scrapings of the coconut. It will change both the color and taste of the chutney.
  • You can use the stem of the coriander leaves for this chutney.

Hotel Style Coconut Chutney | Coconut Chutney Recipe | Side Dish for Dosa and Idly

Hotel Style Coconut Chutney

 

My family just loves coconut chutney. In general, when we go to restaurants and order dosa or idli, we would prefer coconut chutney as an accompaniment. I have tried several coconut chutneys, but this one has the best taste. It matches the exact taste of the hotel chutney. Try once and you’ll know. Thank you Sailuskitchen for sharing this recipe.


Preparation Time. 5 minutes
Cooking Time. 5 minutes
Recipe Category. Side dish
Recipe Cuisine. South Indian
Serves. 2

Ingredients

Fresh Coconut – 1 Cup (Do not scrap the brown part)

Roasted Chickpeas (Pottukadalai) – 1 Handful

Green Chillies – 2 To 3

Ginger – 1/2 Inch

Garlic – 1 Clove (Optional)

Salt

To Season

Mustard Seeds – 1/2 Teaspoon

Curry Leaves – A Sprig

Oil – 1 Teaspoon

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Grind the fresh coconut, roasted chickpeas, green chillies, ginger, garlic, and salt to a smooth paste. Add very little water and grind it once again. If you want the chutney to be little watery, add more water or else add little water.

Hotel Style Coconut Chutney

2. Transfer the chutney to a serving bowl. In a small pan, heat oil. Add mustard seeds and when it splutters, add curry leaves. Add this seasoning to the coconut chutney. Stir well.

Hotel Style Coconut Chutney

Now, the Hotel Style Coconut Chutney is ready!

Hotel Style Coconut Chutney

Serve. Dosa, Idly and Ven Pongal.

Notes.

  • Use only fresh coconut.
  • Adding garlic is optional. If you wish, you could also add ginger and also tamarind while grinding. It is only another version.
  • You can also add coriander leaves as a garnish for this chutney.

Coconut Chutney Dosa / Thengai Chutney Dosa

Coconut Chutney Dosa

Coconut Chutney Dosa

 

A Quick and Tasty Dosa!

I make this Coconut Dosa whenever I have excess Coconut Chutney  at home. It gives an unique taste to the dosa. Adding curry leaves make it even more tastier.

Ingredients

Dosa Batter – 3 Cups

Coconut Chutney – 1 Cup

Curry Leaves

Oil

Preparation

1. In the dosa batter, add Coconut Chutney  and curry leaves.

2. Heat the dosa pan, using a ladle, pour the batter and make a round circle. Apply oil on the corners of the dosa. Heat the dosa until it is cooked on either sides.

Now, the Coconut Chutney Dosa is ready!

Serve. Side Dishes For Dosa & Idly

Note. Curry leaves increases the flavor of this dosa.

Recipe Reference. Chef Jacob

Hotel Style Coconut Chutney | Coconut Chutney Recipe | Side Dish for Dosa and Idly

Hotel Style Coconut Chutney

 

My family just loves coconut chutney. In general, when we go to restaurants and order dosa or idli, we would prefer coconut chutney as an accompaniment. I have tried several coconut chutneys, but this one has the best taste. It matches the exact taste of the hotel chutney. Try once and you’ll know. Thank you Sailuskitchen for sharing this recipe.


Preparation Time. 5 minutes
Cooking Time. 5 minutes
Recipe Category. Side dish
Recipe Cuisine. South Indian
Serves. 2

Ingredients

Fresh Coconut – 1 Cup (Do not scrap the brown part)

Roasted Chickpeas (Pottukadalai) – 1 Handful

Green Chillies – 2 To 3

Ginger – 1/2 Inch

Garlic – 1 Clove (Optional)

Salt

To Season

Mustard Seeds – 1/2 Teaspoon

Curry Leaves – A Sprig

Oil – 1 Teaspoon

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Grind the fresh coconut, roasted chickpeas, green chillies, ginger, garlic, and salt to a smooth paste. Add very little water and grind it once again. If you want the chutney to be little watery, add more water or else add little water.

Hotel Style Coconut Chutney

2. Transfer the chutney to a serving bowl. In a small pan, heat oil. Add mustard seeds and when it splutters, add curry leaves. Add this seasoning to the coconut chutney. Stir well.

Hotel Style Coconut Chutney

Now, the Hotel Style Coconut Chutney is ready!

Hotel Style Coconut Chutney

Serve. Dosa, Idly and Ven Pongal.

Notes.

  • Use only fresh coconut.
  • Adding garlic is optional. If you wish, you could also add ginger and also tamarind while grinding. It is only another version.
  • You can also add coriander leaves as a garnish for this chutney.