Idli coconut chilly chutney recipe

The entire credit of this idli coconut chilly chutney recipe goes to my mother-in-law. Before I got married, my favorite chutney with idli was the one provided with the idli vendor who roams around in our area on a bicycle and sells yummy idlis and medu vadas. You just need to call him out from your window and he'll come upstairs with your order. I remember how we used to buy some extra chutney as it would taste great even with bread!

After marriage, I discovered that idlis and dosas form the regular breakfast in our house. And when I tasted the idli chutney prepared by my mother-in-law, I was so thrilled! Of course, now I have learnt and practiced the recipe and shared with many. The secret yummiest idli coconut chilly chutney recipe now comes to the Vegetarian Recipes blog.

One important tip before you start: The green chillies should be added as per your taste! Else it might turn out too spicy for you.

Ingredients for chutney:

• Small pieces of coconut (say 1/4th of a medium-sized fresh coconut)
• 1/2 tbsp chana dal (also known as chutney dal, not the one you use to cook dal that accompanies rice)
• 4-6 green chillies
• Salt as per taste

Ingredients for tadka:

• 1 tsp mustard seeds
• 1 tsp urad dal
• 2 medium-sized dry red chillies (each broken onto 2 after cutting the ends)
• 8-10 fresh curry leaves (curry patta)
• Some oil for tadka

Preparation:

• Grind the coconut pieces 
• Add chutney dal, green chillies and grind again with some water
• Mix salt into the paste
• Heat oil, add the tadka ingredients in the order mentioned above until you get that typical tadka aroma
• Carefully add the tadka to the coconut paste