--- title: "South Indian Coconut Chutney Recipe for Idli Dosa (with Curd)" url: https://www.cookingandme.com/coconut-chutney-for-dosa-recipe/ date: 2013-06-10 modified: 2020-02-28 lang: en author: "nags" description: "As I mentioned in the Tamil Hotel-Style Coconut Chutney post, South Indian chutneys come in many varieties and often are the best combination with idli and dosa. Fresh coconut ground..." categories: - "Chutneys and Dips" - "Uncategorized" image: https://www.cookingandme.com/wp-content/uploads/2013/06/8994999160_863192896e_z.jpg word_count: 413 --- # South Indian Coconut Chutney Recipe for Idli Dosa (with Curd) As I mentioned in the Tamil **[Hotel-Style Coconut Chutney](https://www.cookingandme.com/2013/01/coconut-chutney-recipe-thengai-thogayal.html)** post, **South Indian chutneys** come in many varieties and often are the best combination **with idli and dosa**. Fresh coconut ground with green chillies, roasted Bengal gram, ginger and tempered with mild spices - what's not to love? This variation of **South Indian chutney has curd **which lends a lovely body and sourness to the chutney and goes perfect with idli, dosa, and even **[masala paniyaram](https://www.cookingandme.com/2009/10/masala-kuzhi-paniyaram-recipe.html)**. ![south indian coconut chutney recipe for idli dosa-2](https://www.cookingandme.com/wp-content/uploads/2013/06/8994999160_863192896e_z1.jpg) The gorgeous chutney you see in the pictures was made by my good friend Disha who hosted a lovely brunch at her place this Saturday for a few friends. I absolutely loved the freshness and mild sweetness in this chutney and asked for the recipe immediately. She had adapted it from **Chandra Padmanabhan's Simply South.** ![south indian coconut chutney recipe for idli dosa](https://www.cookingandme.com/wp-content/uploads/2013/06/8994999078_c0da622f08_z.jpg) Now, a quick word about Chandra Padmanabhan's cookbooks. Although *Dakshin *([US](http://www.amazon.com/gp/product/9625935274/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=9625935274&linkCode=as2&tag=edibgard-20) | [India](http://www.flipkart.com/dakshin-vegetarian-cuisine-south-india-01/p/itmdyu4brnam5f7x?pid=9788172237097&affid=INNagalNic)) is her more popular and award-winning book, I am partial to **Simply South **and have tried quite a few recipes from it. If you want a set of good cookbooks to guide you through **South Indian vegetarian cooking**, I recommend her books. I have all three of her books (her latest book is a compilation of best recipes from the past three with a few new ones added and I don't own this one). ## SOUTH INDIAN COCONUT CHUTNEY (WITH CURD) *Preparation time: 5 minutes * *Cooking time: 5 minutes * *Makes ~1 cup* *Adapted from: Simply South by Chandra Padmanabhan *(US | [India](http://www.flipkart.com/simply-south-traditional-vegetarian-cooking-1st/p/itmdfjkhzxrwvyu4?pid=9788189975746&affid=INNagalNic)) **Ingredients:** - 1 cup of grated coconut - 1/4 cup of roasted Bengal gram (pottukadalai / bhuna chana) - 3-4 of green chillies - 1/2" piece of ginger - 2 tbsp of chopped coriander leaves - 3 tbsp of curd or plain yogurt(ideally with a bit of sourness) ***For tempering:*** - 1 tsp of oil - 1/2 tsp of mustard seeds - 1/4 tsp of cumin seeds - 1 tsp of urad dal / ulutham paruppu / uzhunnu parippu - 1/4 tsp of asafoetida / hing / perungayam - 1 of dry red chilli, torn into halves - 1 sprig of curry leaves **How to Make South Indian Coconut Chutney:** - Grind together - coconut + Bengal gram + ginger + coriander + green chilies + salt to a smooth consistency adding about 3-4 tbsp of water - Add curd to this and mix well - Heat oil for tempering and add the ingredients for tempering in the order given - When the mustard start to pop, dunk the content into the prepared chutney and mix well - Serve South Indian coconut chutney with dosa, idli, adai, vada, uthappam, pakoda, etc.