|1 cup roughly chopped Fresh Coconut|
|1 teaspoon grated Ginger|
|2 Green Chillies, chopped|
|1 tablespoon Roasted Chana Dal (daliya)|
|1 tablespoon Curd|
|1 teaspoon Lemon Juice or Tamarind Paste|
|1/2 cup Water|
|1/2 teaspoon Cumin Seeds|
|1/4 teaspoon Mustard Seeds|
|4-5 Curry Leaves|
|1 Dry Red Chilli|
|1 teaspoon Oil|
- Take chopped coconut in a small chutney jar of food processor or grinder.
- Grind it to make a medium coarse paste and transfer to a plate.
- Add green chillies, roasted chana dal and ginger in same chutney jar.
- Grind them to a smooth powder.
- Add crushed coconut, curd, lemon juice, salt and 1/2 cup water.
- Grind them to make a medium coarse paste. If required, add more water to get desired consistency of chutney and grind again. Transfer it to a bowl.
- Heat oil in a small tempering pan. Add mustard seeds. When seeds begin to crackle, add cumin seeds, dry red chilli and curry leaves and sauté for 10 seconds.
- Take away pan from flame and immediately pour tempering over the prepared coconut paste and mix well. Coconut chutney for idli and dosa is ready; enjoy it with your favorite type of dosa.
- Adjust quantity of water according to make it thick or diluted.
- Avoid addition of green chilles while making coconut paste and avoid dry red chillies in tempering to make white coconut chutney
- Consume fresh idli-dosa chutney immediately or refrigerate it and use it for up to 3 days.