Coconut sesame chutney recipe to go along with idlis, dosa, uttapam and with rice kanji (savoury rice porridge)
- fresh or dessicated
roasted sesame seeds
(bhuna hua til)
(bhuni hui moongphali)
dry red kashmiri chilies or dry red bedgi chilies
(sookhi lal mirch), broken and deseeded
2 to 3
water for grinding
or as required
Heat a pan. Keep the flame to a low. Add 2 tablespoon peanuts (moongphali) and roast them stirring often till they become crunchy. Remove and keep aside.
In the same pan, add 3 tablespoon sesame seeds (safed til) and roast them stirring often till they become a light golden. Remove and keep aside. Let the peanuts and sesame seeds cool down.
In a blender jar, add roasted peanuts, roasted sesame seeds and 1 cup fresh grated or desiccated coconut.
Then add 1 tablespoon of seedless tamarind (imli), 2 to 3 garlic cloves, 3 dry red chilies which are broken and deseeded. Also add salt as required.
Lastly add 1 cup of water or as consistency required.
Grind all the ingredients to a smooth paste.
Serve sesame chutney with idli, dosa or rice kanji or other south indian snacks like uttapam, medu vada etc.
full recipe -