coconut peanut chutney for Idly and Thosai Recipe

coconut peanut chutney for Idly and Thosai


Grind in a Blender

Grated Coconut  One Cup

Roastet Peanuts 1/4 Cup

Green Chillies - 5 Nos

Ginger      One inch

Garlick      Two cloves

Salt to taste

For Seasoning:

Sesame Oil  Two table spoon

Mustard Seeds One tea spoon

Broken Urad Dhall One tea spoon

Curry leaves Two tea spoons

Shallots chopped finely  Two table spoons




How to make coconut peanut chutney for Idly and Thosai

1.  Grind the ingredients mentioned somewhat coarsely adding quarter cup water and salt to taste and transfer to a serving bowl.

2. Heat the oil in a small saucepan and splutter mutard dhall. Add curry leaves and chopped shalots and fry until the onions turn golden brown.

3. Transfer items in (2) to the serving bowl with the chutney.

4. Voila  Maharajapuram coconut peanut chutney is ready.

Question from the Chef

“Healthy for children; Ginger and garlick helps digestive system the whole day and also neuralizes the cholesterol impact of coconut and peanuts; sesame oil for cooling; curry leaves add iron, vitamin A and chlorophyll. Mustard seeds are good antioxidants;”

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