Idlis and dosas (crepes) are popular all over India. These are typically eaten with chutneys. I’ve observed both at Rajesh’s and my house, our mothers used to have unique pairings of chutneys with idlis or dosas. For e.g., masala dosa and rava dosa are always accompanied with coriander chutney and idlis are paired with Hing (asafoetida) chutney. My Mom makes this particular chutney for Kuleeth Idlis. The addition of coriander seeds to this chutney gives it a unique taste.
Ingredients
- Grated coconut - 1 cup
- Roasted red chillies - 8-10
- Coriander seeds - 1 tsp
- Tamarind paste- 1/2 tsp
- Hing (Asafoetida) - 1/4 tsp
- Salt to taste
- Seasoning:-
- Coconut oil - 1 tsp
- Mustard seeds - 1/2 tsp
- Curry leaves - 1 sprig
Instructions
1
Blend all the ingredients to a smooth paste adding little water. Set aside in a bowl.
2
Heat oil. Season with mustard seeds. When the seeds splutter, put in the roughly torn up curry leaves and after a few seconds, pour this seasoning into the chutney.
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