The best gift of South India to the rest of the world is dosa. Dosa is a fermented rice crepe that is usually served with chutney and sambhar. It amazes me how many different kind of chutneys can be made to enhance the taste of a simple dosa. Coconut peanut chutney is one that is mostly served with dosa at any Indian restaurant. Here is the recipe!
What you will need:
| Ingredients | Quantity |
|---|---|
| Asafetida | 1/5 teaspoon |
| Coconut | 100 grams |
| Curry Leaves | 8 |
| Mustard Seeds | 1 teaspoon |
| Oil | 2 tablespoons |
| Roasted Peanuts | 100 grams |
| Salt | 1/3 teaspoon |
| Small Red Chilies | 5 |
| Water | 1 1/2 cup |
Prep Time: 15 minutes
Cook time: 2 minutes
Servings: 5
How to make it:
- Dry roast the peanuts until they begin to brown. Let them cool.
- Make a fine paste of the peanuts and fresh grated coconut with water in a mixer.
- Now remove this chutney in a serving bowl. Add salt and give it a good stir.
- Heat oil in a tadka pan. Once hot add the asafetida.
- Next, add the mustard seeds and let them splutter.
- Once the spluttering stops, add the curry leaves and red chilies.
- Pour this tempering over the chutney. Mix well.
- Enjoy with hot dosas.