Breakfast
Coconut chutney
Ground coconut with chilli and curry-leaf tempering — the chutney of idli, dosa, and puttu.
About
Coconut chutney (thengai chutney) is grated coconut ground with green chilli, ginger, and often a little yoghurt or tamarind, then tempered with mustard and curry leaves. It is the default dip for idli, dosa, vada, and many Kerala breakfast plates.
Course
Side
Region
Statewide
Typically with
Idli, dosa, puttu, vada
More dishes
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Other famous plates from Kerala’s kitchen.
Puttu
Steamed cylinders of ground rice layered with coconut — Kerala’s classic morning puttu.
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Kadala curry
Black-chickpea curry in roasted coconut — the classic partner to puttu, appam, and chapathi.
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Cherupayar curry
Whole green-gram curry for puttu — a lighter Kerala morning gravy than kadala.
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Appam & stew
Lacy palappam with mild coconut stew — Kerala’s hopper-and-ishtu breakfast.
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Idiyappam
Steamed rice-string nests — noolappam — eaten with curry or sweet coconut milk.
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Dosa
Fermented rice-and-urad crepe, crisp or soft, eaten with chutney and sambar.
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