Friday, September 14, 2012

Red and Green Coconut Chutneys for Idlis or Dosa

Featured in Tastespotting.com on 18th Sep 2012


I was the kind of South Indian kid who always liked her Dosas more than her Idlis. The crispy buttery pancake always made my mouth water a lot more than the healthier alternative – The Idli. The only place I would crave an Idli was this little cart near Commercial Street. There are more than a dozen idli sellers with similar wares in and around the area but I always gravitated to this one. The reason was simple – the chutney’s! This man made the most awesome red and green chutney’s to go along with the idli’s. People would queue up in front of his cart from 7:00 pm upto 9:00 pm. His stock would never last beyond that! The whole exercise of ordering in this place is an art – of War! You jostle through the crowd to reach a point where he can actually see your face and hear you. Then you scream out your order (no dilly dallying) and squirm your way out of the crowd. Then you keep looking at the guy who plates the idli’s to confirm whether it’s your turn. He will look at you and the slightest nod in your direction would signify that you can come collect your wares. Of course many people will still attempt to move up the crowd and convince him that it’s their plate, so you need to elbow them out of the way and take what’s rightfully yours. I always go back for second (and third) helpings of the chutney. People around are definitely not tolerant of an Idli holding person moving up the order crowd again, but a girls got to do what a girls got to do! The Idli Plater grudgingly dishes out the smallest portion of the second round of chutney’s (after all Coconut’s don’t come cheap these days!) When you are finally done eating, you dispose of the banana leaf (your plate) and pay your bill and smile till your jaws ache!

Now, my version of the Red and Green Coconut Chutneys can never parallel his, but it will definitely add zing to your Idli or Dosa in the morning! J



Green Coconut Chutney

Prep time: 10 mins
Serves: 3-4

What you need:

5 Tbsp freshly grated Coconut (1/2 coconut)
1 bunch Coriander leaves
2 Green Chillies
1 tsp Tamarind paste
½ cup Water
Salt to taste (I use rock salt)
Tempering:
1 Tbsp Oil
½ tsp Mustard seeds,
5-10 Curry leaves
½ tsp Urad Dal

What to do:

Grind all the ingredients (except water and Salt) in a mixer, till coarse. Now add ½ the water and grind again. Now add the remaining water to get the desired consistency of chutney. I like mine thick. (something that I can scoop up with my idli.) Now season to taste and blend till incorporated. Spoon into a serving bowl.
Now heat the oil in a small pan. When hot, toss in the mustard seeds and wait till they start to pop. Quickly toss in the urad dal and the curry leaves. (You can also add 1 whole red chilli for a hit of heat). Saute for 15-20 secs till it changes colour and pour the tempering over the chutney.
Serve hot with Idlis or Dosa.



Red Coconut Chutney

Prep time: 10 mins
Serves: 3-4

What you need:

5 Tbsp freshly grated Coconut (1/2 coconut)
3 Red Chillies
1 ½ Tbsp toasted Channa Dal (Chutney Dal)
1 tsp Tamarind paste
2 cloves Garlic
½ cup Water
Salt to taste (I use rock salt)
Tempering:
1 Tbsp Oil
½ tsp Mustard seeds,
5-10 Curry leaves
½ tsp Urad Dal

What to do:

Grind all the ingredients (except water and Salt) in a mixer, till coarse. Now add ½ the water and grind again. Now add the remaining water to get the desired consistency of chutney. I like mine thick. (something that I can scoop up with my idli.) Now season to taste and blend till incorporated. Spoon into a serving bowl.
Now heat the oil in a small pan. When hot, toss in the mustard seeds and wait till they start to pop. Quickly toss in the urad dal and the curry leaves. (You can also add 1 whole red chilli for a hit of heat). Saute for 15-20 secs till it changes colour and pour the tempering over the chutney.
Serve hot with Idlis or Dosa.




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4 comments:

radha said...

I know the post is about the chutney but I could not take my eyes off the soft white idlis. The chutneys would have complemented the taste.

Swaps said...

Right on Radha! The Idli's did turn out nice and soft. I can't for the life of me have the patience to grind idli batter and let it rest overnight... so I just use the ID brand of Idli batter.. works like a charm :)

DEESHA said...

I just can't take my eyes off those gorgeous Idlis .. I love different kinds of chutneys & its always a bliss to have 2 kinds if chutney to go with Idli/Dosa. I do the red one in a slightly different way, I roast them before grinding

Anonymous said...

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