Coconut red chilli chutney pairs well with any South Indian breakfast like Idlis , Dosas , Set Dosa , Paniyaram and others. The fresh tempering of mustard seeds adds a flavorful kick to the chutney and this chutney tastes best when had fresh.
It is always advisable to not store fresh coconut based chutneys in the fridge and consume as coconut has a tendency to go rancid .
The addition of red chillies gives it a very different and palatable taste and a change from the regular green chilli chutney. I use a little tamarind while grinding this chutney as it tones down the spice level and also gives it a slightly tangy punch which adds up to the taste and flavor .
At home , we love to have this coconut red chilli chutney with set dosas as the spice level compliments very well with the mild sweetish taste of spongy set dosas .
After a short break,I am back with a post for the #293rd week of FMBH .Priya Iyer is hosting this week and her theme is #TiffinSideDish - where Priya wanted us to share best accompaniments for daily South Indian breakfast. Priya has a lipsmacking side dish using tomatoes from known as Aati Kachina Thakali Kuzhambu . The name is intriguing isn't it? So is the recipe..donot forget to try this recipe and enjoy .
Cooking Time - Nil
Serves - 3 to 4
Complexity - Simple
Ingredients
1/3 cup channa dhall/roasted gram
3 - 4 dry red chillies
Small piece ginger
Small piece tamarind
Few curry leaves
Salt as needed
1/4 tsp oil
1/4 tsp mustard seeds
Pinch of asafoetida (skip for Gluten free)
Method
- Add all the ingredients except oil,asafoetida and mustard seeds to a blender jar .
- Give it a quick pulse so that the ingredients mix well and then add enough water to grind to a semi fine chutney .
- Transfer to a dry container and prepare the tempering using mustard seeds in hot oil and pour it over the chutney.
- If you want a brighter color,you may add 1 or 2 dry kashmiri or byadgi chillies while grinding .
- You may adjust the spice level by adjusting the no of chillies used .
that set dosa in the background is so inviting with this red chilli chutney. love the tang in this .
ReplyDeleteThe chutney looks so delicious, Priya! We usually make this with green chillies, and using red chillies is an interesting variation. Will definitely try this out your way next time.
ReplyDeleteChutney looks superbly delicious Priya. Love your presentation. Can't wait to try this mouthwatering Chutney.
ReplyDeleteThis red chilli coconut chutney with set dosa looks so inviting . One of the delicious chutney varieties we make at home . Beautifully presented Priya.
ReplyDeleteCoconut red chili chutney is one of my fav chutney... Whenever I make coconut chutney I always add chili to it. This really pairs well with any South Indian dishes like Idli, Dosa etc... Just love it
ReplyDeleteLove your version of making coconut chutney using dry red chilies. O do make a similar chutney but use green chilies in it. Perfect pair with some idli or dosa !
ReplyDeleteThis coconut red chutney is my favourite, loved your version. Like the flavours and taste of ginger in it. The way you served this chutney with dosa looks inviting.
ReplyDeleteI love coconut chutneys with Idlis and dosa, I too make it the same way.. it is such a delicious side dish for me even with chillas and even dal rice. Lovely share.
ReplyDeleteI love to use red chilli for coconut chutney and that is so delicious with dosa and idli. I won't use tamarind next time will try your version.
ReplyDelete