The South Indian Series: The Quintessential Indian Dip for Idly/ Dosa
The South Indian cuisine presents flavourful and vibrant condiments perfect companions to the Idly, Vada, Uttapam, Appe, Appam, or a Dosa. The most common chutney paired with all famous South Indian dishes is the coconut chutney.
Varieties of Chutney
The five classic South Indian chutneys are-
- Coconut chutney– This chutney comprises of coconut pulp, green chilies, salt, coriander, salt, and water. In Karnataka, this chutney is also relished with varied rice dishes like tomato and vangi baath, pulao, and puliyogare.
- Tomato chutney– Made with different Indian herbs and spices, and ripe tomatoes, this chutney adds a tangy kick as a dip to the main dish.
- Green/ mint chutney– A refreshing twist to the chutney due to the presence of cilantro, lemon juice, and mint leaves.
- Peanut chutney– This chutney has a grainy texture as it is made with coconut, peanuts and other spices like red chilies and cumin seeds.
- Onion chutney– Chutney made of sauteed onions, tamarind, and red chilies adds a flavourful twist to the South Indian dishes.
- Red Dosa chutney– This chutney traces its roots back to Mysore, Karnataka. A simple 4-ingredient recipe comprises of Kashmiri red chilies, lemon juice, garlic, and roasted chana dal.
The King of Dips!
Let’s start with the basic chutney that you can prepare for the Idly/ Dosa! The OG Coconut chutney. It’s easy but truly fulfilling!
Ingredients Required and method
- Half a cup of fresh grated and grinded coconut.
- In the mixture grinder, add 2 slit green chilies, chopped ginger, and 2 tbsp of roasted chana dal.
- Add salt as per your taste.
- Add tamarind pulp-soaked water.
- Add 4-5 tbsp of water, or adjust the consistency of the chutney as per your preference.
- Grind the ingredients well.
- Pour the prepared chutney in a bowl.
- For the tempering, in a small pan, pour some groundnut oil, and then add half tsp of mustard seeds and some 5-6 curry leaves. Let them crackle.
- Add half a tsp of urad dal and (or) cumin seeds.
- When the urad dal is properly roasted in the oil, add a dried red chili and just a pinch of asafoetida to make the tempering perfect!
- Now pour this preparation to the mixed coconut chutney and mix well!
Enjoy and savor this tangy and coconutty dip! For more such interesting recipes, like, comment and follow the Café Golden Feast’s blogs. Visit us at Café Golden Feast, Guwahati, Assam to savor some of the best South Indian dishes in town!
