Green Curd Chutney

Having idlis for breakfast today. Did not want to have sambhar with it. Would be too heavy a breakfast. Besides, the same sambhar and idli had become a bit too boring. So a change was required.

The change was brought about by the accompanying chutney. A green chutney made with curd. You might say this is more like a raita. Agreed. But how does the name matter? As a chutney, with my idlis it makes a lip smacking breakfast.

It is a pretty simple and quick to make idli accompaniment. While your idlis are being steamed the chutney will be ready. In fact faster than that.

So here is my idli chutney recipe.

Green curd chutney


  • Coriander leaves – 2 cups tightly packed
  • Curry leaves – 10 – 15
  • Green chilies – 2-3
  • Grated coconut – 2 tbsp heaped
  • Curd – 400gm
  • Salt to taste

For the tempering –

  • Whole red chilli – 1
  • Mustard seeds (Black) –  1/2 tsp
  • Asafoetida – a pinch
  • Curry leaves – 5-6
  • Oil – 2 tsp


Combine the coriander, curry leaves, coconut, chilies and salt in a grinder. Adding a tablespoon or two of water grind the chutney to a. fine paste. Set aside.

Lightly beat the curd in a bowl. We do not want it to be runny or too smooth. It should be a bit granular.

Add the chutney paste to the curd and mix well.

Prepare the tempering:

Heat the oil in a tempering dish.

When the oil is hot add all the ingredients. The mustard seeds will cackle.

While the seeds cackle pour the ingredients into the chutney. Cover immediately.

Covering immediately helps capture the aroma.

Enjoy a light yet filling breakfast.

This chutney goes equally well with dhoklas, kebabs, rice, parathas and any other dish of your choice.



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