Friday, October 1, 2021



The South Indian breakfast frequently has idlis, dosa, appos etc, which call for some accompaniments, such as chutneys, chutney powders, and gozzus/gojjus. We are therefore always on the look out for more recipes for accompaniments for idli, dosa, etc.. 

Elsewhere in this blog, you will find recipes for different types of accompaniments, like:-

Today's recipe is for a simple, easy to make yet delicious chutney made with roasted urad dal and coconut gratings. I must thank my friend, the renowned cookery book author, Asha Satish Philar, for sharing this recipe.

The consistency of the chutney can be varied depending on your preference. 

We enjoyed it with hot idlis for breakfast. 


  • Urad Dal (Black Gram Dal),  2 tbsp
  • Hing, (Asafoetida) a tiny pepper size piece
  • Byadgi Red Chillies, 2-3
  • Fresh Coconut Gratings, 1 cup
  • Tamarind, a small piece
  • Salt, to taste
  • Coconut Oil, 1 tsp 
For the Seasoning :- 
  • Mustard Seeds, 1/2 tsp 
  • Curry Leaves, a few 
  • Coconut Oil, 1 tsp

Heat 1 tsp of coconut oil, in a pan and fry the urad dal till it becomes slightly golden in colour
To this add the asafoetida and the Byadgi red chillies and sauté for a few seconds
In a mixer jar, blend together the coconut gratings, tamarind and salt, along with the roasted Byadgi red chillies, roasted asafoetida and the roasted urad dal, to a smooth paste, adding the required amount of water
Remove the ground paste from the mixer to a bowl 
In a small pan, heat 1 tsp of coconut oil and on medium heat add the mustard seeds
When they splutter add the curry leaves and sauté for a few seconds
Pour this seasoning on to the chutney/gozzu
Serve the Udid Bhajjanu Gozzu with idli, dosa or appos. 

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