2 Dosa Chutneys Recipe - Nariyal and Peanut Chutney for Idli - CookingShooking

fresh coconut

🥗Healthier: desiccated coconut

💰Cheaper: coconut milk

Desiccated coconut offers a lower-calorie option while coconut milk is more affordable.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide similar heat, while bell peppers add sweetness without spice.

mustard seeds

🥗Healthier: cumin seeds

💰Cheaper: black sesame seeds

Cumin seeds offer a unique flavor and are often less expensive.

urad dal

🥗Healthier: chickpeas

💰Cheaper: split peas

Chickpeas are a healthier protein alternative, while split peas are budget-friendly.

Add broken, sliced, and peeled coconut into a mixer grinder.

Add 1 sprig of curry leaves to the mixer grinder.

Add 1 tsp of cumin seeds, half inch of ginger, 2 roughly chopped green chilies, and 1 tsp of salt to the mixer.

Add half a cup of puffed chana dal to the mixture.

Add half a cup of water and a lot of coriander leaves.

Cover and blend until smooth, adding more water if needed.

Transfer the chutney to a bowl.

Add 2 tablespoons of yogurt to the chutney (or lemon juice as an alternative).

Heat 1 tbsp of oil in a tadka pan.

Add mustard seeds and 1.5 tsp of urad dal to the hot oil.

Add hing, curry leaves, a little haldi powder, and 2 red chillies to the tadka.

Once the mustard seeds crackle and urad dal is golden, pour the tadka over the chutney and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens