South Indian tiffin is incomplete without the accompaniment of chutney(s). Chutneys with or without coconut is a usual feature in South Indian tiffins and breakfast dishes. It is amazing how a combination of simple ingredients elevate your meal to a whole new level. Coconut chutney especially for tiffin is a classic combination that I will never be bored eating. This kothamalli chutney is a coconut chutney variant that is a delicious, light and convenient condiment for idlis and dosai or any other breakfast/tiffin.
Kothamalli (coriander) and coconut form the base of this chutney and is super simple to make; needless to say, it is absolutely delicious.
Checkout my recipes for other chutneys:
For the chutney:
- Coconut – 1 cup washed, and ends trimmed
- Coriander – ½ a bunch
- Green chillies – 5
- Garlic – 2 cloves
- Ginger – ½ inch pieces, peeled.
- Salt – As required
- Water – As required to grind the chutney
- Mustard seeds – 1 1/2 tsp.
- Urad dal – 1 tsp.
- Dried red chillies – 2
- Curry leaves – 6
- Oil – 2 tsp.
- Asafoetida – ¼ tsp.
- In a blender jar add all the ingredients listed under ‘For the chutney’ except the water.
- Add about ¼ of a cup of water to grind.
- Add more water if required to aid the grinding process.
- Grind until a smooth consistency is achieved.
- Transfer to a bowl.
- Heat oil in a small pan.
- Add the mustard seeds. Let it splutter.
- Add the urad dal and let it brown slightly.
- Toss in the red chillies and curry leaves.
- Add asafoetida.
- Move the ingredients in the pan gently. Turn off the stove.
- Remove pan from the stove and top the prepared chutney with the tempering.
- Before serving with idlies or dosai, mix the tempering and the chutney well.
- Add or adjust quantities to suit your taste.
- I like my chutney spicy and have added a little extra chilli. Reduce or add chillies according your spice tolerance.
- I have had the chutney without the tempering, and it tastes just as amazing. That said, the tempering adds a nice little crunch.
- No fresh coconut? Frozen coconut works just as well. Just thaw it and use it as recommended in the recipe.
- To add a bit of tang, add a small ball of tamarind soaked in water while grinding.
- You could make this chutney low-carb or keto compliant by omitting urad dal and swapping cooking oil for coconut or olive oil.