Tuesday, December 29, 2015

Coconut Chutney For Idli and Dosa 【南印椰子酱】

Coconut Chutney is my husband’s favorite accompaniment to go with south Indian snacks like dosas and idlis. He loves his idli and dosa with coconut chutney and sambar.



For the Chutney:
1 cup fresh grated coconut or frozen grated coconut
2 tbsp Milagai Podi/Gun Powder 
a pinch of salt
a little sugar
1/3 cup of water

For the tempering: 
1 1/2 tbsp oil
2 dried red chili
7-8 leaves curry leaves/kari patta
1 tsp urad dal (split black gram)
1/2 tsp mustard seeds/rai or sarson
1/2 tsp cumin seeds/jeera
a pinch of asafoetida/hing


1 杯 冷冻椰丝/新鲜椰子 
2 tbsp 辣椒豆粉/ Milagai Podi/Gun Powder 
1/3 杯 水

1 1/2 tbsp 食油
2 根辣椒干 dried red chili
7-8 咖喱叶 leaves curry leaves/kari patta
1 tsp 小黑豆瓣/ urad dal (split black gram)
1/2 tsp 芥菜籽/ mustard seeds/rai or sarson
1/2 tsp 孜然/cumin seeds/jeera

1. Grind all ingredients listed under "For the Chutney" in a grinder until smooth.

2. Heat oil in a small sauce pan, add all ingredients under "For tempering" and cook until mustard seeds splutter and Urad dal turn brown in color on stove.

Note: If using microwave, just place all ingredients in a microwavable bowl, and microwave at high for 2.5 minutes (depending on the watts of your microwave).

3. Pour the hot tempering on the coconut chutney, mix it well before serving.

1. 把“椰子酱”以下的所有材料入搅拌机搅拌成糊状。

2. 在一口小锅里热上两大匙油,加入所有泼油里列出的材料,加热至香味溢出,芥菜籽开始弹跳的时候,熄火。

注: 如果用微波炉制作泼油的话,把所有的材料加入一口可微波炉的碗里,微波炉里高火转2.5分钟或至香味溢出。(根据各家微波炉功率增减时间)。

3. 趁热把油泼到椰子酱上,拌匀即可。


  1. chutney looks delicious Happy New Year

    1. Happy New Year dear.... thanks and I am excited to have it with idlis and dosa!