Skip to main content

Red Coconut Chutney For Idli and Dosa (Kerala Style)

red coconut chutney

Red coconut chutney recipe- Kerala style red coconut chutney is a side dish for idli and dosa. The vibrant red color is the result of lightly roasted Kashmiri chilly. Unlike the other nadan coconut chutney; which is best to have with rice or kanji, but this Kerala style coconut chutney is only suitable for idli and dosa.

For authentic Kerala dishes, coconut oil is a must along with fresh curry leaves. My mother-in-law is adamant that red chilies should be lightly roasted in coconut oil as according to her the raw taste of the chillies would be otherwise evident. I have seen some families using raw Kashmiri chilli powder to grind along with coconut, but like mentioned above the rawness of the chillies are quite evident.

Step by Step:
Serves: 3
Heat a cast iron skillet / kadai or non stick pan with 1/2 tsp of coconut oil. Once it starts to heat add in Kashmiri chillies and lightly roast it, you should be careful not to let the color change; so it is best to put the flame to the lowest.
red coconut chutney step 1

Add grated coconut into the chutney grinder.
red coconut chutney step 2


Add the roasted red chilies, salt, and a wee bit water so as to make the grinding easier.
red coconut chutney step 3

Grind to a fine paste.
red coconut chutney step 4


Heat the same pan with another tsp of coconut oil (if you are health conscious, you can skip as there might be little oil remaining in the pan; which is what I did here). Add in mustard seeds and allow it to crackle. Add in sliced shallots (cheriya ulli), broken red chillies, and curry leaves. Put the flame on medium
red coconut chutney step 5


Add in the grinded coconut.
red coconut chutney step 6

And add in some water about 3/4 to 1 cup. Mix well, allow it to start boiling and immediately switch off the fire. Serve with idli and dosa.
red coconut chutney step 7

Print Friendly and PDF

Red Coconut Chutney Recipe For Idli and Dosa (Kerala Style)


PREP TIME: 2 mins    |  COOK TIME: 5 mins    |  AUTHOR::
  red coconut chutney  

  INGREDIENTS

  • Whole Kashmiri Chillies: 7
  • Grated Coconut: 1/2 cup
  • Shallot / Cheriya Ulli: 2
  • Cocout Oil: 1 tsp (divided)
  • Salt: 1/2 tsp
  • Water: About 3/4 to 1 cup
  • Curry Leaves: 1 sprig
  • Mustard Seeds: 1/2 tsp
  • Whole Kasmiri Chillies: 2 or 3, broken
  • ingredient 10


  METHOD:

  1. Heat a cast iron skillet / kadai or non stick pan with 1/2 tsp of coconut oil.
  2. Once it starts to heat add in Kashmiri chillies and lightly roast it, you should be careful not to let the color change; so it is best to put the flame to the lowest.
  3. Add grated coconut into the chutney grinder.
  4. Add the roasted red chilies, salt, and a wee bit water so as to make the grinding easier.
  5. Grind to a fine paste.
  6. Heat the same pan with another tsp of coconut oil (if you are health conscious, you can skip as there might be little oil remaining in the pan; which is what I did here).
  7. Add in the grinded coconut.
  8. And add in some water about 3/4 to 1 cup. Mix well, allow it to start boiling and immediately switch off the fire. Serve with idli or dosa.

NOTES

  • Once the chutney starts to boil, you should stop the cooking as boiling grinded coconut for long with alter the taste.
  • I used very little coconut oil; however, you can use more if you are not that health concious. Also, the taste would be better with more oil.
  • If you like the chutney to be very lose consistency you can add in 1 cup of water, else you can add 3/4 cup. I like it to be semi thick.
  • Try to use coconut oil and curry leaves. If you are using oridinary chillies then reduce by half, but the color many not be very red.
  • Again, if you are health concious you can roast the chillies in a greased pan without oil

©Copyright Reserved 2010-2014, Nisahomey.com

Comments

Post a Comment

Thanks a lot for visiting my space. Your comments, suggestions, criticism and all opinions are very much appreciated. Thank you for stopping by and have a nice day.

Popular posts from this blog

Puff Pastry Recipe - Homemade Puff Pastry

Puff pastry recipe: Homemade puff pastry in 15 minutes, can you believe that??  Bakery style Puff pastry is so easy to make at home that you will never buy greasy bakery puffs. The best thing about this puff pastry recipe is that; it does not need any refrigeration (chilling the dough) or any other so called difficult method, you may see when you google for "puff pastry"

Easy puff pastry can be made with the most basic ingredients and in under 15 minutes.

Back in the 80's amma started making puffs at home; which my two brothers and myself used to enjoy a lot. She mostly used to make this for special occasions; like when a friend dropped in or when we long for something bakery style.

Fast-forward to 2014; my daughter, Nidhi loves puffs and I have been asking amma to teach me how to make and somehow things did not work out when I last visited her. Right now she is visiting us here in Calicut and I coaxed and buttered her to show me how to make puffs.

The first time she tau…

Caramel Pudding Recipe - Caramel Custard Recipe

Caramel pudding recipe; a delicious traditional dessert with creamy caramel over silky custard. Caramel custard is my favorite pudding.

All through my childhood, amma makes caramel pudding as a Sunday special.....achachen (my dad) love only this pudding...... 42 years of serving caramel pudding to him has made amma, a sort of an authority on caramel pudding recipe! Ah yes, like always this is amma's recipe. It is her signature, no-fail recipe. of caramel custard.



Okay lets talk about this pudding!!  I used 4 eggs because amma said so eggs are the show stopper here :)......it is needed to make the pudding silky-satin, and stand tall....and yes it will not crumble.....now you may wonder....won't this be eggy!!smelly!! I promise it won't....there wouldn't be too much eggy flavor! caramel flavor can do wonders!! Believe me!!



I am using my steamer or appachembu as it is known locally to cook the pudding. While the pudding is steaming, it is important that once steam comes, …

Vattayappam / Steamed Rice Cake / Kerala Style

Vattayappam is Kerala's own fermented SteamedRice Cake. One of the healthiest traditional tea time snack with almost no oil. It is popular in the Christian communities of Kerala, though not much popular in North Kerala/ Malabar.

 "Vatta" means "round" ......vattayappam is basically rice and coconut grinded together and fermented with yeast....it is very soft and pillowy.....a slightly sweet snack......these days, it has found its place in bakeries especially in Kochi and Kottayam...and when I got a request from an anonymous reader asking for vattayappam recipe...I thought of sharing the recipe...as it is very easy to make...and does not take much time to make. I usually make it as an after school snack as it is very healthy and filling for kids.