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White Coconut Chutney Idli Dosa

White Coconut Chutney

  • Total Time: 0 hours


  • 3/4 cup of grated coconut
  • 3 tablespoons roasted Bengal gram (Chana Dal/Pottukadalai)
  • Salt, as required
  • 1 green chili
  • 1" ginger
  • 3 dry red chilies
  • 1 sprig of curry leaves
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon shallots, sliced round
  • Water, as required


  1. Grind together grated coconut, roasted gram, green chili, ginger, salt and little water.
  2. Transfer to a hot pan and cook for a couple of minutes. You can adjust the consistency by adding water and bringing the mixture to a boil.
  3. Let's prepare the tempering in another pan. Heat oil and add mustard seeds.
  4. When it splutters, add shallots, curry leaves and dry red chilies.
  5. Add this tempering to the cooked coconut mixture.
  6. Stir and serve hot with Idli, Dosa or Uzhunnu/Medu Vada.
  • Prep Time: 0 hours
  • Cook Time: 0 hours