Masala dosa and Chutney is a well known and popular South Indian breakfast recipe. One of the easy and healthy breakfast recipes of South India. Not only in South India, most of the Indian breakfast recipes are very famous around the world. Though some of these Indian recipes (healthy Indian breakfast) needs time for fermentation, it is worth enough to try at home.
Here am going to share a chutney recipe which pairs best with masala dosa. Like masala dosa recipe, we can see lots of varieties in Indian chutney. Some of the most popular masala dosa recipes are paper masala dosa, mysore masala dosa, madras special masala dosa and like so. This coriander chutney tastes best with masala dosa and idli. I used to make green chilli chutney and mint chutney the same way. Hope you guys loved this chutney recipe... So here is the recipe showing how to make chutney / coriander chutney.
Other chutney recipes
Coconut chutney recipe
Tomato garlic chutney recipe
Coriander leaves - less than quarter a cup, chopped
Curry leaves - 2 strands + few for garnishing
Green chilies - 4 nos,i used less
Shallots / onion - 3 shallots or half of an onion
Salt
Two Dried red chili
Few Curry leaves
Coconut oil
Here am going to share a chutney recipe which pairs best with masala dosa. Like masala dosa recipe, we can see lots of varieties in Indian chutney. Some of the most popular masala dosa recipes are paper masala dosa, mysore masala dosa, madras special masala dosa and like so. This coriander chutney tastes best with masala dosa and idli. I used to make green chilli chutney and mint chutney the same way. Hope you guys loved this chutney recipe... So here is the recipe showing how to make chutney / coriander chutney.
Other chutney recipes
Coconut chutney recipe
Tomato garlic chutney recipe
INGREDIENTS
Coconut - 1 cupCoriander leaves - less than quarter a cup, chopped
Curry leaves - 2 strands + few for garnishing
Green chilies - 4 nos,i used less
Shallots / onion - 3 shallots or half of an onion
Salt
TEMPERING
Mustard seedTwo Dried red chili
Few Curry leaves
Coconut oil
PREPARATION
- Grind together all the ingredients except under tempering to a smooth paste by adding quarter cup of water. Be careful, do not add more water.
- Heat oil in a pan and splutter mustard seed , then fry red chilies until it changes color and curry leaves until crisp.
- To this, pour the prepared smooth paste.
- Switch off the flame immediately before it starts to bubble . Mix well and check for salt.
- Serve hot with dosa, idli,masala dosa, ghee roast etc.
- Step by step pics below....
