Friday, June 27, 2008

Breakfast side dish

Dosa is the Indian pancake, mostly made in South India. It is usually had with chutney and sambhar. I will surely dedicate another post to the different varieties of Dosa as soon as possible, but this post will feature the dry coconut chutney that Amma makes to accompany the Dosa.

Coconut chutney can be made in many different ways, with different ingredients. To make the simple dry coconut chutney (chammanthi), you will need:

Grated coconut - 1 cups - serves 4
Ginger - peeled and chopped - 2 tbsp
Garlic - 2/3 cloves Chopped Onion - 1/2 cup
Green Chillies - 1
Dried Red chillies - 2
Salt - to taste

  • Grind the ingredients to a smooth consistency in the mixer/grinder

You may also use shallots, which may be tastier and healthier

Serve with Dosa/ Idli/ Rice/ Kanji (Gruel)

Amma also has a lot of podis (powders) that she prepares and keeps. Groundnuts can be used to make chutney powder that can be served with Idli, Dosa, Chapathi, Rice and even bread.

To make the Groundnut Podi seen in the picture you will need: Groundnut - deskinned - 2 cups

Dried Curry leaves - 1/2 cup

Dried red chillies - 15 (or to taste)

Jeera (Cummin) seeds - 2 tbsp

Salt - to taste


  • Roast the groundnuts, curry leaves, red chillies, and cummin seeds until groundnuts turn light golden brown
  • Grind coarsely along with salt
  • Store in air-tight glass container

This powder will last for a few weeks. You may also add fresh coriander leaves while grinding, if you intend to use the chutney powder instantly.

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