Karnataka Red Coconut Chutney Recipe For Idli, Dosa – No onion No Garlic Chutney

Chitra

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Nov 13, 2018

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I got this Karnataka style red coconut chutney recipe from Udupi recipes blog and prepared it as side dish for thatte idli ( plate idli). As its a no onion no garlic red coconut chutney recipe, ginger is used for the flavor. Actually I was hesitant to try coconut, red chilli with ginger combination. But in the original recipe it was mentioned as her father’s North Karnataka style hotel chutney. So I gave a try following the same recipe. dli. It came out well. I liked it very much more than Sendhil and Raksha as they both are against ginger in chutney.

You can make this chutney thick or slightly watery based on your liking. Using byadge red chilli is a must for this chutney to give a nice, bright red color. For variations, you can skip roasted gram dal and use coconut alone. This chutney tastes the best with hot idli and dosa. Serve it topped with gingely oil. Ok, lets see how to make Karnataka style red coconut chutney with step by step pictures.

If you are interested check out my Bangalore hotel style coconut chutney, Kerala red coconut chutney, Red coconut chutney with garlic.

Karnataka Red Coconut Chutney Recipe

Karnataka Red Coconut Chutney Recipe For idli, dosa

Cuisine:
Karnataka

Category:
Chutney

Serves:
Serves 3

Prep time:
5 Minutes

Cook time:
5 Minutes

Total time:
10 Minutes

INGREDIENTS

1 cup – 250ml

Grated coconut – 1 cup
Roasted gram dal / Pottukadalai / Hurigadale – 3 tsp
Byadgi red chilli – 4 nos.(Use 6 for spicy chutney)
Tamarind – Small berry size
(pinch into small pieces)
Ginger – 1/2 inch piece
Asafetida/ hing – a pinch
Salt & water – as needed

To Temper

Coconut oil – 2 tsp
Mustard seeds -1/2 tsp
Urad dal – 1 tsp
Curry leaves – Few

HOW TO MAKE RED COCONUT CHUTNEY

Wash and soak byadgi red chilli in little water for 5 minutes.
Take the grated coconut, red chilli, tamarind, ginger, roasted gram dal and hing in a mixie jar.
Add required salt, water and grind to a smooth paste.
Temper mustard seeds, urad dal and curry leaves in coconut oil.
Add to chutney and mix well. Serve with idli, dosa.

METHOD – STEP BY STEP PICTURES

Soak byadgi red chilli in little water for 5 minutes. In a mixie jar, take the freshly grated coconut, soaked red chilli,gram dal, tamarind pieces, ginger, hing, salt and dry grind to a thick coarse paste without water.

Now add the required water and then grind again to a smooth paste. You can make it thick or slightly watery if you like. Transfer the chutney to a bowl.