Ever since dosa has become an integral part of our menu, I am always looking for easy chutney recipes to serve with it. As neither my husband nor my son likes the podi & ghee combination, I have to whip up something fresh every time I make dosa. This recipe caught my attention while leafing through a half torn ( :)...what can I expect with a kid running around ?) Tarla Dalal handbook. Since the recipe was half gone and only the ingredients section was remaining, I modified and improvised the preparation method.
Read on for the recipe :
Preparation Time - 7-8 minutes
Ingredients - 6-7 garlic flakes, 2 dry red chillis (medium spicy), 1/2 cup sliced coconut, 5-6 curry leaves, 1 pinch
asafoetida, a tiny bit of tamarind, 1 tsp oil, salt to taste.
Cooking - Heat the oil in a wok. Add the crushed garlic, asafoetida, curry leaves and broken red chilli. Fry till garlic
turns light brown in color.
Add the coconut slices and fry for another minute. Remove from flame and allow to cool down.
Once it is cool, take the fried ingredients in a mixer jar (use the small chutney jar), add salt and tamarind. Add a few
teaspoons of water and grind into a smooth paste. (Add a little more water if it is too dry)
Serve with idli/dosa or even with rice, rasam, papad and a little ghee.
Note - The original recipe called for Begdi or Reshampatti chillis which give a nice red color. But since I could not find those I used the normal ones lying in my kitchen.
Read on for the recipe :
Preparation Time - 7-8 minutes
Ingredients - 6-7 garlic flakes, 2 dry red chillis (medium spicy), 1/2 cup sliced coconut, 5-6 curry leaves, 1 pinch
asafoetida, a tiny bit of tamarind, 1 tsp oil, salt to taste.
Cooking - Heat the oil in a wok. Add the crushed garlic, asafoetida, curry leaves and broken red chilli. Fry till garlic
turns light brown in color.
Add the coconut slices and fry for another minute. Remove from flame and allow to cool down.
Once it is cool, take the fried ingredients in a mixer jar (use the small chutney jar), add salt and tamarind. Add a few
teaspoons of water and grind into a smooth paste. (Add a little more water if it is too dry)
Serve with idli/dosa or even with rice, rasam, papad and a little ghee.
Note - The original recipe called for Begdi or Reshampatti chillis which give a nice red color. But since I could not find those I used the normal ones lying in my kitchen.
