This chutney is used as a dip for dosai, idly, Oothappams and Idiappams. Most households in South India make dosai and idly as breakfast or dinner menu.
Many a times chutney with molagapodi is served as a quick accompaniment as they are easy to prepare , healthy and tasty too.
So most houses make the chutney and store in the refrigerator for a day or two , especially tomato , onion tamarind garlic ginger chutney etc .
However ,the coconut chutney tend to spoil fast, so they need to be prepared as fresh as possible.
Recipe taken from Cook and See Part – 1.
Ingredients
- Coconut Grated 1 cup,
- Bengal gram dal ¼ cup,
- Tamarind 10 grams or as small as a lemon,
- Salt as required 1 to 1½ teaspoon,
- Green chilies 6 to 8 chopped roughly,
- Oil 1 teaspoon,
- Mustard ½ teaspoon,
- Black gram dal ½ teaspoon.
Method
- Soak the bengal gram dal for 10 to 15 minutes. Dry roast the grated coconut in a small pan or kadai .
- Grind the coconut, soaked bengal gram dal, green chillies, tamarind and salt to make a smooth paste.
- While grinding, add water(¼ to ½ cup) to the above mixture, to get a thick chutney.
- In a shallow pan, heat oil add the mustard, as it pops, add the black gram dal and season the chutney .
- Serve with piping hot idly and dosai.
- Pottukadalai or puffed gram dal or chutney dal can be used instead of bengal gram dal .The puffed bengal gram dal need not be soaked.
- Instead of tamarind , lemon juice(3 to 4 tablespoon) can be used.
- Coriander leaves or mint leaves can be added to the above chutney to get a variety.
- Take half cup of chopped coriander leaves or mint leaves. Adjust the quantity of green chilies and salt accordingly.
- Dried Red chilies can be used, if green chilies are not available.