An easy, no cook chutney with yogurt and coconut to go along with idlis or dosas…
I would have loved this chutney recipe to go on my Masala Dosa post, but I thought it deserved its own space. My folks only like to have the regular coconut chutney with their idli or dosa. If it is something else like the coriander chutney or the tomato chutney, they tend to frown. Yes, they are quite rigid that way… But what can I do if I run out of coconut when I start with my chutney works?
I am fortunate to be staying in a country where you get almost everything at a phone call. But not all are fortunate in that case. I have found that this chutney with partly coconut and partly yogurt tastes so much closer to the regular coconut chutney, and the other thing is that this requires no cooking, just the simple tadka. The girls frowned at first knowing that there was something different, but then ended up enjoying the chutney nonetheless. That may be because they love their yogurt… Hehe… Off to this easy recipe…
Coconut Yogurt Chutney | Thenga Thayir Chutney
Ingredients
- 1/2 cup yogurt
- 1/2 cup grated coconut
- 1 small pc ginger
- 2 green chillies
- 1 tsp coconut oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 3-4 curry leaves
Instructions
- Whisk the yogurt well and set aside.
- In a grinder jar, combine the coconut, ginger and green chillies. Grind till smooth.
- Mix into the yogurt. Season.
- In a small saucepan, heat oil, splutter the mustard, urad dal and curry leaves. Pour into the prepare chutney.
- Serve with idli or dosa.