Freshly grated coconut – 1cup

Oil – 1 1/2 tbsp for frying masala

Chana dal – 3 tbsp

Urad dal – 1tbsp

Coriander seeds – 1tbsp

Cumin seeds – 1tsp

Broken dry red chillies – 1/2cup

Garlic – 4mashed

Curry leaves – few

Tamarind paste – 1 tsp

Water – 1/2cup

Curd – 3/4 cup to 1 cup

Finely chopped coriander leaves- 1 tbsp

Salt to taste


Oil – 1tsp

Urad dal – 1/2tsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Dry red chillies – 4 pieces

Curry leaves – few


  1. Heat oil in a fry pan. Add chana dal , urad dal, coriander seeds and cumin seeds.
  2. Fry on low flame for 2 minutes. Add mashed garlic, broken dry red chilli pieces and curry leaves.
  3. Fry on low flame till the dal becomes light brown in colour.
  4. Switch off the flame and cool it.
  5. In a grinder jar, add the masala and salt . Grind it to a powder and then add 1/2 cup of water.
  6. Grind it one more time. Then add grated coconut, tamarind paste and curd.
  7. Grind it to a paste. Check out the seasoning and add finely chopped coriander leaves. Grind it one more time and transfer it to a bowl.
  8. Take a kadai. Heat 1 tsp of oil and add mustard seeds and let them splutter. Then, add urad dal, cumin seeds, red chillies and curry leaves.
  9. Once the curry leaves turn crisp, pour this over coconut chutney.
  10. Serve coconut chutney with dosa, idly and pottikka buttalu.

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