South Indian · serves 2

Idli + Coconut Chutney

If there's batter in the fridge, this is twenty minutes of almost no work.

25 min Easy Vegetarian

Ingredients

  • Idli batter
  • 1 cup grated coconut
  • 2 tbsp roasted chana dal
  • 2 green chillies
  • 1 inch ginger
  • 1 tsp mustard seeds
  • 10 curry leaves
  • 1 dried red chilli
  • 2 tbsp oil

Method

  1. Grease the idli plates, fill three-quarters full. Steam 12 minutes.
  2. Test with a wet knife — it comes out clean when done. Wait 5 minutes before unmoulding or they tear.
  3. Chutney: blend coconut, chana dal, green chillies, ginger, salt with a little water. Keep it thick.
  4. Tadka: mustard seeds, curry leaves, red chilli in oil. Pour over the chutney.
  5. Podi and gingelly oil on the side if you have them.

Questions people ask about Idli + Coconut Chutney

How long does Idli + Coconut Chutney take?

About 25 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

Can I make Idli + Coconut Chutney ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Idli + Coconut Chutney vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Idli + Coconut Chutney?

Podi and gingelly oil on the side if you have them. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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