Coconut Onion Chutney recipe | kaayi erulli chutney | Vegan Chutney recipe
Coconut onion chutney which is a super side dish for dosa, akki rotti and with rice. If I am making dosa, idli for breakfast, chutney is a must in our family. My mom rarely uses onion in her cooking except this particular chutney she uses. This is one of the most popular chutneys in our home. I love this chutney, this is very simple to make yet delicious to eat with dosa and rice rotti or ragi rotti.
Try this chutney with rice rotti , raagi ubbida rotti, akki ubbida rotti, ragi rotti, dosa recipe, and other breakfast recipes.
Check these breakfast recipes , dosa recipes and other chutney recipes as well.
Ingredients for coconut onion chutney:
- 1 cup fresh or frozen grated coconut
- If you take frozen coconut add lukewarm/warm water while grinding the chutney
- 3 tbsp cut onion or small onion
- 1 to 2 tbsp coriander leaves
- 3 to 5 green chilies
- little(gooseberry size)tamarind soaked in water
- 1/2 tsp salt or salt to taste
- 1/2 tsp jaggery
- around 1/4 water
For seasoning:
- pinch of hing
- 1 tsp cooking oil
- 1/4 tsp mustard seeds
- few curry leaves
For seasoning:
- pinch of hing
- 1 tsp cooking oil
- 1/4 tsp mustard seeds
- few curry leaves
Method:
- Grind coconut, onion, green chilies, salt, jaggery, soaked tamarind, coriander leaves along with 1/4 cup of water to relatively fine consistency Transfer it to a bowl.
For seasoning:
- Heat the oil in a ladle on medium heat.
- Once the oil is hot add hing, and mustard seeds
- After it pops add curry leaves turn off the heat
- add the seasoning to the chutney, mix it.
- Serve this chutney with dosa, rotti…