Coconut Chutney for idli/dosa...

India is a vast country... and the specialists in idli/dosa are the South Indians. We have the Tamilians, the Malayalis , the Telugus, and the people of Andhra Pradesh....
The coconut chutney for idli/dosas...has basically coconut as the main ingredient.every family has their own mix of spices giving out a flavour and taste of its own....
I sat and thought for nearly one hour..to.whom I should refer for a good recipe... then it struck me, my cousin sister Subhashri, truly a veritable artist in arriving at a fantastic taste, in any South Indian Food. A highly capable person, Subhashri by choice is a housewife... She lives in Andheri, maintains a five star level in housekeeping..and is my favourite cousin She would be the ideal person to help me...
So I contacted Subhashri...and she was all ready and willing, as always
Take half a coconut and grate it, next take 2 heaped tablespoons of roasted chana ( not chana dall ).
2 to 5 green chillies, according to required taste...2 sticks of imli (tamarind ), half an inch of adrak (ginger)sliced...A handful of chopped kothmir and salt.
First take the imli, chillies, ginger sliced, the chana and salt....now grind fine.. then add coconut and water and grind to required consistency,...
Take out in a dish. Heat 1 tablespoon til oil, when hot add half a teaspoon of mustard seeds. When it starts spluttering, throw a few curry leaves and season the chutney with this

I wish I was there, I usually cant resist Subhashri's chutney.

Eat the chutney with idli or dosa.. Two wonderful combinations with idli or dosa is sambhar and dosa molagapodi.

Subhashri do let me know when you are making idlis, I surely wont miss it.

Dont forget the glass full of buttermilk to complete the taste...
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Manni's Dosai Molagapodi...

When I posted the spicy Molagapodi, I have few requests for the not so spicy variety. I immediately thought of my sister at Pune, Leelu...the cooking connoiseur. She is a great lady...you just have to mention what it is you want and your recipe is ready all written down..Fantastic woman.
As i have already mentioned earlier. She was a five star cook. There was nothing under the sun she could not tell you how to make,..
So to get on with our Dosa Molagapodi, I am giving Leelu's recipe verbatim.
1. 50 grms urad dal
2. 25 grms chana dal
3.1 tea spoon mustard
4. 5/6 long red chillies
Fry 1, 2, 3, on a low flame to a light brown colour.
5. 50 gram Til, sesame seeds, Fry lightly till aroma comes out.
6. In half tsp oil fry the cillies on a low flame, add 1 teaspoon hing to this. Cool.
GRIND sll above items together to a coarse texture, after adding salt. cool and bottle.


Eat with ghee or oil with idlis, dosas, parathas, and with what you like.

Do let me know how your family enjoyed it.
Dont forget the cool glass of buttermilk at the end of the eating.