Navaratna Chutney

Breakfast options for most South Indian households are usually standard – dosa or idli. A chutney or a gravy accompaniment can turn the standard breakfast into an exotic one. Here is Navaratna chutney that is made from raw ingredients. This chutney is a great way of including the goodness of raw greens in your diet.

 

 

Ingredients:
Coconut – 1 cup
Shallots – 6-7
Coriander – 2 cups (tightly packed)
Curry leaves – 1 sprig
Green chillies – 2 big or 3 medium sized
Ginger – 1/2 inch size
Garlic – 2-3 cloves
Tamarind – marble sized
Salt as needed

Method:
All you need to do is to blend the ingredients together to get a smooth but slightly coarse paste.

After you spread your dosa and drizzle oil, sprinkle some chutney podi on the surface and spread it using the spatula. Flip the dosa and cook. Serve this podi dosa along with chutney. Tastes awesome to all those who crave for that extra punch!

Notes: 1. You can add mint leaves also if you like the taste and flavor.
2. You may add the tender stems of the coriander leaves also in this chutney.
3. If you do not have tamarind at home, you can replace it with lemon juice although there will be a very subtle variation in taste. Both are tasty in their own unique way.

Recipe courtesy: Rajuchechi and Indrachechi

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This entry was posted in Chutneys/Thogayals/Dips/Podis, Everyday Simple Recipes, Kerala Recipes, South Indian, Tiffin, Vegan and tagged , , , , , , , , , , , . Bookmark the permalink.

2 Responses to Navaratna Chutney

  1. Asha says:

    Trying to have more of salads and greens. So I tried this and also the eggplant dip today. Both came out well. My kids loved the Navaratna chutney!

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