A famous accompaniment with South Indian fast food like Dosa, Idli, Upma etc. The split dalia gives it a very unique taste and makes it different from the regular green chutneys which are often found at various places all over India. South India prides itself in keeping this amazing and tasty Chutney recipe to its splendid menu.
I keep hearing from lot of food lovers that they try their best to make this chutney but end up in preparing something which is very similar to their regular chutney. So here is my humble attempt to simplify this wonderfully tasty recipe.
Serves – 2 – 3
Freshly desiccated coconut – 1 cup
Coriander springs – ½ cup
Split dalia (Puthani dal) – ¼ cup
Salt – to taste
Green chilies – 3
For tempering –
Oil- 1 teaspoon
Mustard seeds – ½ teaspoon
Urad dal (dehusked) – ½ teaspoon
Curry leaves – 4- 5
- Finely grind the freshly desiccated coconut, coriander, split dalia, green chilies and salt.
- Add water as per the required consistency but do not make it runny. It should form a fine paste.
- Now in a pan heat the oil and add the mustard seeds. Let it splutter before adding the urad dal and curry leaves.
- Once the urad dal becomes light brown in color turn off the gas and pour this over the grounded mixture i.e the chutney.
- Serve with idlis.
You can skip the tempering part.
The chutney can also be made by grinding all the remaining ingredients minus coriander. This too tastes great. The green color of the chutney is because of the coriander leaves.