Coconut-Dalia chutney is a frequently made side dish for Dosas, Idlis, Upma varieties and few snacks. A pretty common, famous south indian side dish. It is a very simple and fast side dish that can be made with very few ingredients. My hubby says.., and most of the south indians say.. there is nothing special about a Dosa, Idli or a Upma when not accompanied with this chutney 🙂 Here it is. Happy Cooking!!!
1 cup Dalia(Split-Roasted chana Dal / Putnalu)
1/2 cup grated Coconut
2 medium Green chillies(if they are very spicy, otherwise, 3)
1 tsp Cumin seeds/Jeera
3-4 medium length Tamarind flakes (cleaned and soaked in little water)
1 Garlic clove
1 tbsp Roasted peanuts(Just to enhance the taste, optional)
Salt to taste
2 tsp Black gram/Minappappu
1 tsp Mustard seeds/ Aavalu
1 tsp Cumin seeds/ Jeera
2 tsp Chana dal/Pachi senaga pappu
Few curry leaves
1 Red chilli
A pinch of Hing
1 tbsp oil
1. Add all the ingredients in a mixi jar are make a fine paste of it adding little water in between. Bring it to a semi-thick consistency.
2. Collect it in a bowl.
3. Heat a small pan, add oil, when the oil gets heated up, add all the listed tempering ingredients(in an order- first Chana dal, after 5 secs, add black gram, then jeera and mustard seeds, at the end and once- curry leaves, torn red chilli pieces and hing). Let them turn into golden brown and then add it to the above made chutney.
4. Mix well and serve with Dosa/Idli/Upma/Snacks(like.. pakoras, bajji)