It is mainly served with the main course as a side dish or as a dip with most Indian snacks . You will have extra dosa batter leftover that will remain fresh up t a week covered and refrigerated. For a South Indian, Chutney is a ‘must-have’ accompaniment for Idli or Dosa. Tear and dip the masala dosa into the chutney and pop into your mouth. If you wish to get regular updates on my recipes, do follow me on Facebook @ Cooking From My Heart. We’re ready to start cooking the filling: in a large sauté pan, add the oil or ghee. I’m only saying that the absence of flour, sugar, and some fat, makes me feel less guilty about my cravings. Place the masala dosa on a plate or platter. My family has a classic pudina chutney recipe too that we have been using from generation to generation. This site uses Akismet to reduce spam. 3 tablespoons Grapeseed oil or Ghee (clarified butter), Gather up the spices and flavorings: Mustard seed, cumin seed, red chilies, turmeric, Cook’s Line, and fresh Curry Leaves, 1 1/2 - 2 pounds yellow potatoes (I used Yukon Gold potatoes), boiled, peeled, and diced, 1 medium yellow onion, diced (about 1 full cup), 2 dry red chilis (arbol chilis) or 1/2 teaspoon crushed red chili flakes, 1/2 ample rounded teaspoon whole cumin seed, 1 teaspoon In The Kitchen With Scotty “Cook’s Line Seasoning” or Kosher salt, 3-4 fresh garlic cloves smashed and minced, 2 small green chilis, finely chopped (I used serrano), 6-8 fresh Curry Leaves (found in Indian specialty stores), 1/2 cup fresh cilantro/coriander, roughly chopped. Personally, I love this chutney with hot-hot idlis but works well for dosas too. I usually make the classic coconut chutney, which happens to be the most favorite for my family. Two is more than plenty. Chutney goes well with snacks ike Idli, Dhokla, Dosa, Pakodas, Cheelas, Savory pancakes, Kababs, Cutlets or with Sandwiches. It was only when a relative asked for the recipe, that I realised that I hadn’t posted it yet. Cook for a minute or two, allowing the underside to set up. Everyone look forward for interesting Chutney | sambar varieties for the idli, dosa. Mint chutney that accompanies dosa or idlis are commonly made with grated coconut. If it’s winter, like it is now, and finding a warm spot is difficult, I placed mine inside the oven after baking with the oven turned off. Thank you for bringing your chutney to this week’s Fiesta Friday ?? To a blender jar, add in the coconut, coriander leaves, tamarind, chillies, chutney dal, hing and salt … The delicious Mint, Coriander and Curry Leaves Dosa (Green Dosa) is now ready. Do the same for all of your prepped ingredients. I am Ramya, the face and voice behind Cooking from Heart :) I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. Next, add the dry red chilis (snap and crush into the pan) or add crushed red chili flakes if you are substituting. i could only eat one and a half. I like coconut coriander chutney in all the coconut chutney I make, I simply love the flavors of coriander leaves in coconut chutney.Simple and flavorful coconut cilantro chutney goes well with idli, dosa or even vada, bonda.Like most of the recipe this simple chutney too has variations you can add mint leaves for added color and taste, adding a pinch of jaggery balance the flavors. Spread evenly down the center. This website uses cookies to improve your experience. The batter will remain fresh for up to one week. Mean layers and layers of flavor with just a touch of heat. Once you have an excellent, thickened, fragrant, filling, remove from the heat and allow it to cool. You may also lay it over, omelet style. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Roasted Onion Tomato Coriander Mint Chutney is quite flavorful and delicious with hot idli/dosa. Adjust the number of green chilies as per spice preference. Mint Peanut Chutney. I then use a knife to chop up the coconut and run it in the blender until powdered. Kothamalli Pudina Chutney that is made with fresh coriander leaves, mint leaves, fresh coconut and green chillies. Hope this helped. Cover the bowl in plastic wrap and place in a warm spot, at least 75 degrees or warmer, and allow the mixture to ferment. A South Indian breakfast is never complete without a range of chutneys and Sambar. Remove from tawa. Zests the masala filling stew and absorb the liquid. For personal reasons (see: Indigestion), I have been taking a break from having meat with every meal and opting for a more plant-based menu. This looks soo delicious. Thanks for stopping by! Blend until coarse. Looks so beautiful and flavorful! Mix well. Found all throughout India, but I believe originating in northern India, the Masala Dosa is comprised of pre-cooked potatoes, onions, curry leaves, methi (fenugreek seeds), cilantro/coriander and spices. Coriander-mint chutney is a flavourful and spicy condiment . Additionally a clove of garlic can be added. Add the rice, lentils, fenugreek seeds, and yellow split peas to a nonmetal bowl. But opting out of some of these cookies may affect your browsing experience. Enjoy! Add the potato filling to the center, then roll into a tube. Check the underside, which will be to the top, to see if it has browned. Enjoy. Traditionally dosa is served at breakfast or lunch, with equally flavorful chutneys to dip in. now add 3 tbsp mint / pudina, 2 tbsp coriander and saute for a minute or till it shrinks slightly. We also use third-party cookies that help us analyze and understand how you use this website. The spicy potato-onion filling makes it Masala Dosa. Indian cuisine is known for being veggie-friendly, plus I’m a complete sucker for flavor. This sounds delicious. Add the yogurt and blend to a smooth, creamy finish. Mint Coriander Chutney is a nice accompaniment for breakfast recipes such as idli,dosa varieties. If I have any Persians reading this, fenugreek is the distinctive flavor and aroma in Gormeh-Sabzi. A crispy crepe made of rice and lentils with a spice that Persians not only finds familiar but also love, which is fenugreek. Just like making beer! The combination of coconut, hot peppers, mint and cilantro is a favorite of mine. Works well as a dip or spread on bread too! Maybe for breakfast tomorrow…, I love your version of coriander mint chutney – ahh it tastes so yumm with aloo tikkis – I am drooling even as I am typing this Should make it sometime! 1 or 2 green chillies , chopped, add more chillies if you want the chutney to be spicy I’d be very happy to have a bowl of this with any meal, but your breakfast sounds perfect ? Coriander and mint chutney | Classic Indian recipes | SBS Food Add mustard and cumin seeds. In a small pan, heat oil. Have your mise en place ready to go! Mint and Coriander Leaves Chutney is spicy and is a great accompaniment with any dish. I particularly love the beautiful green color of this chutney – thanks to the fresh coriander and mint. Coriander Mint Chutney South Indian Style |Nithya's Nalabagam Add the diced cooked potatoes to the pan, along with the fresh curry leaves. Filled and rolled up in a dosa, then served with chutneys, this too makes a great and filling meal. Serve as a side with any South Indian breakfast. The flavor blooms the longer it sits, so make ahead of time if possible. Serve this with … We usually serve the chutney with aloo tikkis, bhajjis and the likes…, I want to try this with coconut and use it for idlis now. Drain off the cloudy water and continue the process until the water is clear. As we are a family that loves our carbs for breakfast, most of our mornings are filled with typical South Indian breakfast recipes like Idli, Dosa, Pongal or Upma. Spread the dosa batter out thin on a griddle or cast iron pan. To get grated coconut, chop up fresh coconut into small pieces and blend in the mixer without any water until there are no big pieces left. Allow the mixture to rest in its warm spot at least 5 hours to overnight. Pour into a clean, nonmetal, sealable container. Ohh that looks so good! Kadamba Chutney | Onion Tomato Coriander Mint Chutney Quick and simple side dish for idli dosa – Kadamba Chutney recipe with step-wise pictures. Thanks for dropping by Pepper , Looks amazing!! This includes the spices. Pudina Kothamalli Chutney. 1-2 bunches Coriander aka “Cilantro” (about a cup and a half) fresh cilantro leaves and some tender stems, 1 bunch fresh mint (1/2 - 1cup) fresh mint leaves and some tender stems, 1/2 cup whole plain yogurt (not Greek-style). The slight twang of the dosa really lifts the flavor profile. Here is another classic chutney recipe. So here we go 🙂 Awesome pics!! Mint and Coriander are the best combination for a Chutney recipe. Mint Peanut Chutney is a refreshing chutney made using the combination of … My food is an amalgamation of the different exposures I have had in my life. Melt and heat until the oil shimmers. Serve the dosa with any chutney or chutneys. Place all of the ingredients, except the yogurt, into a blender. Kothamalli Pudina Chutney that is made with fresh coriander leaves, mint leaves, fresh coconut and green chillies. There are a lot of varieties of Chutneys. Remove from heat. It’s ideal on those days when you are in a … When it is just my husband and me, I make my favorite peanut chutney – with or without tomatoes. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Don’t be afraid to “mash” some of the potatoes while doing this… we’re making a filling that needs to be somewhat viscous (My $20 word for the day). Coriander Mint chutney or Green chutney is very refreshing with burst of flavours. Add the whole cumin seed and the mustard seed to the pan. Two is more than plenty. Once it is golden brown, add washed curry leaves. Coriander-Mint Chutney - makes a little over 1 cup. Ingredients Needed: Mint Leaves / Pudina – 1 cup Coriander leaves – 1 cup Curry leaves – 1/2 cup Coconut, finely chopped – 2 tbsp Garlic – 2 cloves Onion – 1/2 medium Coriander Seeds – 1 tbsp Cumin Seeds / Jeera – 1 tsp Green chillies – 4 – 5 Tamarind – 1 marble size Salt to taste Oil – 2 tsp With the underside of a ladle, spoon, or wooden crepe spreader, spread the batter out into a circle as thin as you can get it. We'll assume you're okay with this, but you can opt-out if you wish. These cookies will be stored in your browser only with your consent. This category only includes cookies that ensures basic functionalities and security features of the website. This is as simple as coconut chutney but is packed with flavors! Learn how your comment data is processed. There are many variations to this recipe – increase or decrease the quantities of coconut, coriander or mint as desired – Chutney would be delicious anyway. Add 1/4-1/2 cup of the dosa batter to the center. Coriander Mint Coconut Chutney is the one I prepare often at home. Repeat the step for rest of the batter. Wishing you all a very happy holiday season filled with great eats! Enjoy! For everyone else, you can read about fenugreek right here, thanks to Wikipedia. Tear and dip the masala dosa into the chutney and pop into your mouth. How to Cook Green Coconut Chutney with Dosa Idli. I can smell the chutney. This website uses cookies to improve your experience while you navigate through the website. This can be served as a dip or spread for bread – it’s slightly spicy, tangy, creamy and packed with the flavors of coriander and mint. Stays fresh up to three days, but I have never had it around that long to try. Plain dosa, a great breakfast or lunch item. … I happen to prefer a Coriander-Mint Chutney with mine. I’ll be saving this! This is fab! 1 cup lentils or urad dal (split husked black lentils), Salt or In The Kitchen With Scotty “Cook’s Line Seasoning” to taste. It is always best to make this chutney fresh with your main dish. In a mixer jar, add all the ingredients under Chutney except water. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Once browned and crispy, roll the dosa up into a tube. This is as simple as coconut chutney but is packed with flavors! The batter will not be completely smooth, and you will want it to be a little grainy. Liz, you need to break it open. While the potatoes are cooking, start getting your other ingredients ready. One of my favorites in regular Indian cuisine is the dosa. Remove onto a bowl. If your oven has a “Bread Proof” setting, that would be great too. That is made only of pudina and coriander, sans coconut. Add some water and blend until the chutney is smooth. Repeat the process until all of the contents have been blended. Most of the South Indian houses w make Idli | dosa for breakfast and dinner. No judgment, this homemade batter does take some effort. A blender is your friend for these recipes! Flip back over to let the further top browning. You will notice a bubbly top in the bowl when fermented with a twangy aroma. Fry the spices gently until they stop “popping.”. Love this chutney with idli, dosa’s and the likes . Dry roast peanuts, sesame seeds, cumin seeds, fenugreek or methi seeds and keep them aside. Tomato coriander chutney| Kothamalli thakkali chutney recipe with step by step pictures, a simple and chutney recipe made using tomato and coriander leaves, pairs well with idli| dosa. I substituted grated coconut with yogurt which lends a very creamy feel to this chutney. Sort of. First off, add your whole potatoes to cold salted water. How do you crack it open? In batches and using a blender, add the fermented contents to the blender cup. Run cold water into the bowl and, with your hands, agitate the mixture to “wash” off the grains and legumes. As they begin to splutter, add urad dal. Wash the mint leaves and keep it aside. Kothamalli Pudina Chutney | Coriander Mint Chutney, « Tomato Charu | Thakkali Rasam | Andhra Charu Recipe. For week days, I also have some onion-tomato based chutneys prepared well in advance. Repeat until all have been cooked and filled. Blend the ingredients until it purees. Add this tempering to the ground chutney. The other plus to the perfect dosa is that it is also fermented. The best part about it is the freshness of mint and coriander leaves. You can also reach to me at cookingfrommyheart@gmail.com for any suggestions or queries , Taking this chutney to Fiesta Friday #125. It is a more ‘northie’ version of this chutney, with no urad dal or mustard tempering either. Drain the … Add enough of the soaking water to “get it going” and blend into a medium thick batter. Coconut water is tasty too! blogherads.adq.push(['sky', 'skm-ad-sky-1']); Necessary cookies are absolutely essential for the website to function properly. Only if you do not want to make the traditional homemade version. Drain, and then chill in cold water. If you’re backing off on carbs, the masala dosa is not for you. Makes 2 cups Prep time – 10mins Cooking time – 5mins. Okay, in short I am a chutney loving person as my husband puts it . This week’s co-hosts are  Quinn @ dadwhats4dinner and Elaine @ Foodbod . I happen to prefer a Coriander-Mint Chutney with mine. Bring them to a boil and cook until fork-tender. Follow Cooking From My Heart on WordPress.com. Once cooled, peel away the tender skin, dice, and add to a bowl until ready to use. What makes this dosa a Masala Dosa? Rice, lentils, fenugreek seeds, & yellow split peas ready to soak and ferment for dosa batter. There are dry dosa mixes available at Indian grocery stores, or available online. Gently loosen once the dosa is set and flip over. Place the batter into a clean bowl, cover, and refrigerate. It is often paired up with sweet and sour chutney to assemble most Chaat items. Read More →. How to Cook Green Coconut Chutney with Dosa Idli. Add the grated ginger, minced garlic, and diced green chilis to the pan. Prep Time 10 mins So basically, “bread,” without the bread, is what I’m getting at. If you crave a filling, meatless, and flourless dish, then I say go for it! Do this because each seasoning gets cooked at different times. I particularly love the beautiful green color of this chutney – thanks to the fresh coriander and mint. Add the onions to the pan along with the ground turmeric, and Cook’s Line Seasoning (or your own salt) and cook gently until tender. i could only eat one and a half. Add the water to the pan, again mixing, coating, and slightly mashing everything together. These cookies do not store any personal information. . I have been on an Indian food binge as of late. Stir and gently cook. Toss with other ingredients while cooking making sure everything is evenly coated and mixed. Just a dash of this stunning chutney … I am not sure, however, how to handle a fresh coconut. Once clear, cover the rice and legumes with water, at least an inch over the top. Add a tablespoon of water to get it going. While the dosa is browning and crisping, add a good spoonful of the potato filling to the center of the dosa. I use a small heavy rod to crack it up. Add mint, coriander leaves, salt, ginger, garlic, onion, green chilies, roasted cumin powder, sugar, … Using a griddle or cast-iron skillet, set on medium-high heat and brush with oil or melted ghee. ▢ Grated coconut – 2 cups Mint leaves – ½ cup Coriander leaves – 1 cup Ginger – a small piece Green chilli – 1no Curry leaf – handful Roasted Channa dal – 2tbsp Stir in the fresh chopped cilantro for added color and flavor. No processed wheat, sugar, or fats. Serve the dosa with any chutney or chutneys. As you said, a great breakfast is incomplete without chutneys.