Jul 01

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Cilantro Coconut Chutney – Side dish for Idli, Dosa, Upma

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Cilantro Coconut ChutneyAny South Indian Breakfast is incomplete without a chutney as an accompaniment. Most common chutney is the humble Coconut Chutney. Addition of cilantro while making the chutney gives a new dimension to the normal coconut chutney. Try this coconut chutney for your next breakfast. You’ll know what I’m talking about.






Serves: 3 people
Preparation time – 5 min
Cooking time – 10 mins

  • Grated Coconut – 1/2 Cup
  • Cilantro (washed) – 1/2 cup
  • Green chillies (slit) – to taste
  • Roasted GramDal (Dalia) – 1/4 Cup
  • Ginger – small piece
  • Salt – to taste
  • Mustard Seeds – 1/2 tsp
  • Oil – 2 Tbsp
  • Urid Dal – 1/2 tsp
  • Dry Red Chillies – 2 no
  • Curry Leaves – 1 Sprig


  • In a pan, add 2 tsp of water and add the cilantro to cook for 2 mins. Once the cilantro wilts, remove from the pan and set it aside.
  • Add 1 Tbsp of oil and fry green chillies, ginger for 30 secs.
  • Add dalia and fry for 30 secs.
  • Next add the coconut and fry for 30 secs. Add salt. Cool the roasted mixture completely and blend to a fine paste using some water (as required)
  • Seasoning:
  • In a pan add the remaining oil, once it is moderately hot, add mustard seeds.
  • Once they start to pop, add in urid dal, curry leaves, dry red chillies and fry till the dal slightly changes to golden brown.
  • Immediately pour this seasoning into the blended chutney. Mix the chutney with the seasoning and Enjoy with your breakfast recipe.


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Permanent link to this article: http://www.sruthiskitchen.com/2013/07/01/cilantro-coconut-chutney-side-dish-for-idli-dosa-upma/

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