4 from 2 votes
Red Coconut Chutney|Side Dish for Idli Dosa
Prep Time
5 mins
Cook Time
2 mins
Total Time
7 mins
Servings: 2
Author: bhavana
  • measuring cup used 1 cup = 250 ml
For the Chutney
  • 1/2 cup Fresh coconut grated
  • 3 Dry red chillies
  • little Tamarind
  • 1 tablespoon Roasted Gram Dal/putani
  • 1/2 inch Ginger
  • 1 sprig Curry leaves
  • Salt as per taste
  • 1/4 cup water for grinding
For Tempering
  • 1 teaspoon Oil
  • 1/2 teaspoon Mustard seeds
  • 1/4 teaspoon White Urad Dal Split
  • pinch of hing/asafoetida
  1. In a blender/mixer-grinder, add coconut,red chillies, ginger, roasted gram dal,tamarind,curry leaves and salt.
  2. Close the lid of the jar and blend them together using a little water at a time, until you get a smooth chutney of the desired consistency.
  3. In a small tadka pan.add oil, When it is slightly warm, add mustard seeds, hing and urad dal and fry until light golden, on a low flame.
  4. Pour the tempering over the prepared chutney.
  5. Mix well and serve the Red Coconut Chutney with dosa , idli.
Recipe Notes

1.If you have more coconut,you can skip adding roasted gram dal to this chutney.
2.I like adding few curry leaves while grinding gives unique taste and is more healthier.
3.You can also add some sambar onions/shallots to this chutney and is optional.
4.I have used bydagi red chilli for red color,also this variety is less spicy.you can increase or decrease according to your spice level.
5.If you are using frozen shredded coconut,add some hot water while grinding or microwave frozen coconut for few seconds.This will to get right chutney consistency