Chutney is certainly an integrated part of our South Indian cuisine. At our house we prepare chutney almost every single day and when I am in no mood to experiment with chutneys, it is the usual coconut chutney or the red chutney which happens(sometimes even a tie :). If with dosas I prepare the thick coconut chutney and if Idlis then it has to be a diluted version. The distinct flavour of coconut combined with the pungent smell of tadka( done with generous amount gingelly oil )alongwith crispy dosas...its more than yumm...Here is how to prepare the easy everyday red coconut chutney...
Add little water and Grind all the ingredients which are mentioned above to a paste. (If you are gonna prepare a thin chutney then grind it to a smooth paste. Orelse you can grind it a bit coarse)
In a kadai heat oil and splutter mustard seeds. Add urad dal and cook till turns to a golden brown. Add red chilly and curry leaves.
Add this tempering to the grinded chutney.
Serve with hot dosa/ idlis.
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