Coconut Cilantro Chutney (Kobbari Kottimeera Chutney)

I prefer having traditional south Indian breakfast on weekdays. But being a working woman it is very difficult for me to make chutney for Idli or Dosa. I created this simple yet yummy quick chutney. All I need to take some regular routine ingredients from pantry n fridge, and just grind them. It is the perfect combination for any South Indian Apetizer of break fast such as Pakodi, Idli, Dosa, Vada , Pesarattu or Ravva dosa etc., Today I made for Ravva Dosa. I used Gits Ravva Dosa for making Ravva Dosa. Enjoy !!!

Ingredients: Coconut Slices – 1 cup (I used frozen coconut slices instead of fresh one, It reduced lot of time n effort)

Roasted Chana Dal – 3 spoons (Chana dal also called as Dalia, Bhuna Chana)

Coriander leaves – ½ bunch (Cilantro), Washed and Chopped coarsely

Green chillies – 4 in number, Washed and Cut into small pieces

Tamarind juice – 1 Spoon

Garlic pods – 2 (peeled and sliced into thin pieces)

Salt to taste

For Tadka:

Vegetable / Canola Oil – 1 tbl spoon

Mustard Seeds & Jeera Seeds – 1 tea spoon

Red Chillies – 1

Urad Dal – ½ spoon

Curry leaves – 3

Take all of the main ingredients into Mixer / Blender/ grinder, and grind to smooth paste. Add little water if required. Remove into a cup when its done. Take a small pan, add oil into it. Once oil gets heated, add mustard seeds, jeera seeds, urad dal, red chillie, and curry leaves. When the seeds start splattering, immediately add the while content to Chutney. Mix and Serve with the breakfast.