Curry Leaves Coconut Chutney

 

It is a must in any household to have chutney for any breakfast or dinner recipes as an accompaniment. Curry Leaves Coconut Chutney is a tasty side dish for idlis and dosas. You can make this recipe in less than 15 minutes. Curry leaves are great source of iron and gives a good nutty flavour when you eat them. it is also rich in anti oxidants. The benefits of curry leaves are so much that it needs a seperate post to convey. Needless to say coconut flavour is also good with curry leaves and when ground together it gives a perfect taste. My husband always likes Coconut Chutney and I make it often at home. But addition of curry leaves added a new crunch to it. It  has roasted urad dal which gives a nice solid aroma. I have a small plant of curry leaves at home to pluck whenever needed.

 

I also tried this chutney with upma and pongal and one day with poori as well. The chutney is not complete with the tempering. So mustard and urad dal works great for this. Some use red chillies and some green ones. I have used green ones as I wanted to retain the colour. Similarly people substitute peanuts for urad dal. You can choose whichever ingredient you like. Some make it Kerela style with loads of coconut and temper with coconut oil. Some like Andhra version of adding guntur red chilies.  I have a variety of chutney recipes in my blog. Check them out. I am always impressed by the hotels in south like Murugan Idli Kadai and Saravana Bhavan where they serve exotic chutney varities. So this one turned out great for me as a side to soft and pillowy idlis. I am afraid you’ll feel the same as well.