Kerala Coconut Chutney For Idli, Dosa, Uzhunnu Vada/Medu Vada

Kerala Coconut Chutney For Idli, Dosa, Uzhunnu Vada/Medu Vada

This is the basic, simple and popular coconut chutney recipe which makes a quick and yummy South Indian style side dish with dosa or idli.

There are many variations you can find for this recipe as you can add many other ingredients to this basic coconut chutney to make it in different ways.

The coconut chutney featured here is white coconut chutney, where we use green chilies to add spiciness. If you want to make red coconut chutney, replace the green chilies with dry red chilies (or use red chili powder).

Course Side Dish

Cuisine Indian

Keyword coconut chutney for idli, coconut chutney kerala style, how to make coconut chutney for idli and dosa, kerala coconut chutney for dosa, white coconut chutney for dosa kerala style, white coconut chutney recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 186kcal

Author Recipe Garden

Ingredients

1 cup grated or unsweetened shredded coconut
1 cup water adjust as you prefer
2 green chilies
4 shallots (peeled) (use equivalent of pearl onions or regular onions instead)
4 curry leaves
salt as required
1 tablespoon raw cashews (soaked in water for about 15 minutes) (optional)

For Seasoning

2 tablespoons coconut oil
1 teaspoon brown mustard seeds
4 dry red chilies broken
1 string curry leaves (make sure there's no water in the leaves)
2 shallots peeled and thinly chopped

US Customary - Metric

Instructions

Blend together shredded coconut and water until the mixture is well blended.
Add the green chilies, shallots, cashews (if using the cashews) and also curry leaves to the mixture and blend together for few more seconds.
Heat the oil in a pan and add the mustard seeds.
When the mustard seeds start spluttering(make sure to wait till the mustard seeds are spluttered otherwise it will taste bitter), add the chopped shallots and lightly fry until light golden brown in color.
Add broken dry red chilies and curry leaves, fry for a few seconds.
Add the blended coconut mixture to the pan, stir well and cook in low to medium heat for few moments.
You do not have to boil the mixture, as boiling may change the taste and texture of the chutney.
Just let the chutney get heated in the pan and you can remove it from the hot stove or switch off the stove just before it starts boiling.
Coconut chutney is ready and you can serve it as a savory side dish or dip for anything you wish!

Notes

For best results, serve the chutney hot. You can use the coconut chutney in room temperature also though hot chutney always tastes the best.

I used few curry leaves for preparing the chutney and also seasoning.

When you add curry leaves, make sure there is no water content in the leaves. you can serve it as a savory side dish or dip for anything you wish!

If you are looking for coconut chutney that is more thick and sour which go very well with rice, you may avoid water and add a small amount of tamarind.

Also try this dry ginger coconut chutney recipe which goes great with rice.

Coconut chutney is a basic savory coconut dip which can be used as a side dish for many recipes, so you can try adding different flavors to the recipe and experiment yourself for new exotic tastes!

Cashew nut is an optional ingredient but adding cashews make the chutney more delicious and creamy, so I would totally recommend using them!

More Popular Optional Ingredients for Coconut chutney

Ginger, Garlic (crushed)

Channa dal or Urad dal ( for seasoning)

You can try adding 1 teaspoon of chopped garlic or ginger along with the ingredients and blend together for a different flavour.

Channa dal(Bengal gram) or urad dal also can be added to the oil for seasoning, after the mustard seeds have spluttered.

To add a slight red color to the chutney, add 1 or 2 red chili peppers to the ingredients and blend together.

Or you can also add ¼ teaspoon of red chili powder to the mixture.

Nutrition