Coconut chutney is a quintessential South Indian condiment that complements a wide range of dishes, from idli and dosa to vada and upma. Made with freshly grated coconut, green chilies, and a hint of ginger, this chutney is blended into a creamy, flavorful dip. A tempering of mustard seeds, curry leaves, and asafoetida enhances its aroma and adds a burst of flavor. Light, refreshing, and easy to prepare, coconut chutney is an integral part of South Indian cuisine, offering a perfect balance to spicy and savory dishes. This chutney is a great accompaniment for vadai, idli and dosai.
Medhu Vadai
Difficulty: MediumThis is a common snack served with evening tea or for breakfast with idli, pongal or dosa.
Idli
Difficulty: MediumA very common Tamilian breakfast dish that is served with chutney/sambar/milagai podi
Hi Kamala
Wanted to share a recipe with you. Last week I was faced with task of make a full idli,pongal breakfast for 12 folks. I had only 45 mins and realized I only had 1 cup of coconut shredded. So in desperation I improvised with 1 cup of oatmeal added to the coconut and a handful of peanuts and potty kadalai and ground everything with green chillies and salt. I the seasoned it the usual way. Honestly it did not taste any different from the normal coconut chutney and nobody knew they were eating healthy. Also made brown rice pongal which also tasted normal and fine
in short another use for oatmeal. And healthier rice to eat!!
Thank you very much for sharing the oatmeal chutney you made. Will try it soon and post the recipe.