This Chutney is the most preferred combination for Dosa, Idly, Poori, Pongal and some other breakfast items in South India. I have prepared this almost close to the Hotel style of preparation. Fresh coconut gives you better taste than the dry coconut, though you can use either of them.
¼ Cup Roasted Bengal gram/Pappulu
1 Cup Fresh/Dry Coconut
¼ Cup Onions chopped
1” Ginger chopped
6 Green chillies
½ tsp Mustard seeds/Avalu
1 tsp Cumin seeds/Jeera
8-10 Curry leaves/Karvepaku
1-2 Dry Red Chilly
- Grind roasted Bengal gram, coconut, onions, ginger, green chillies & salt adding water, into a fine paste.
- Heat 2tsp oil in a pan for seasoning, add all the seasoning items one after the other.
- Add them to the chutney and it is ready to be served with dosa, idly, semiya upma, upma, etc.