2. Presentation – Served with great looking soft piping hot idlis, out of the world crispy vadas or cute shaped crispy dosas.
3. Portions – At home its always the same casserole (hot pack ) idlis with a bowl full of chutney. Whereas at restaurants they put up a small cup filled with khatti (thick) chutney, which makes you crave for more.
4. Set up – Its your mind set, you’re at a fancy place and that makes you feel you’ve been offered the best for the price paid.
5. Recipe – This is a weird myth which I came across.. not sure whether its true or not. Some hotels to cut down on the cost.. include root veggies like tapioca or tapioca flour added to the chutneys to increase the quantity and looks.
Hotel Chutney / Restaurant Style Chutney / White Thengai Chutney / Coconut Chutney / Khatti Chutney / Thin Chutney / Kobari Chutney
|2 cup||Fresh grated coconut|
|2 tbsp||Dalia / pottukadalai|
|3 nos||Green chili (small)|
|½ tsp||Salt(or to taste)|
|2 nos||Dry red chili|
|¼ tsp||Split black gram (ullundu)|
|6 nos||Curry leaves|
Before actually going into the recipe, some do’s and don’ts
1. Always use fresh grated coconut, little brown coating of shell skin is ok to use. More coconut less pottukadai is also a must for white chutneys.
2. Less water for Khatti chutney, add only if its necessary to run your mixie.
3. Indian mixer mate or small jars are a must. American Oster mixer comes with a small jar attachment which also works well.
4. Use small green chillies and always use less green chilies for white colour chutney and increase the spiciness by tempering with more red chilies. This answers the question “Why my chutney looks green”?
5. Serve fresh.
1. Ready made flakes or dessicated flakes or frozen grated coconut will work but don’t except taste and colour. Mostly yuck, pale white colour with oily look.
2. No microwaving for reheating, just thaw to bring back to room temperature. Reheating makes it release more oil and which results in stinky coconut smell.
3. Blender will not work for thick chutney and adding more water will make it thin but consistency will be still coarse.
Method: Grind fresh grated coconut along with dalia, green chili, ginger and salt. Do not add water for thick chuney. Heat oil, sputter mustard, split black gram, red chilies and curry leaves, add this to the chutney and mix. For thin chutney add little water while grinding.
Yield: 3 Adult servings.
You may have other ideas like adding coriander leaves, tamarind and asafoetida but those are not essential. I make with simple ingredients and they still taste good and can match restaurant style.