South Indian Coconut Chutney Recipe With Coconut Water

Name: South Indian Coconut Chutney Recipe With Coconut Water
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: South Indian Recipes
Ingredients: 1 cup Dry coconut (kopra) finely chopped; 2 null Green Chillies finely chopped; 1/4 cup Roasted Gram Dal (Pottukadalai) roasted in a bit of oil; null Tender coconut water as needed; null Rock Salt to taste; 1 teaspoon Coconut Oil; 1/2 teaspoon Mustard seeds (Rai/ Kadugu); 1/4 teaspoon White Urad Dal (Split); 5 null Curry leaves; 1 null Kashmiri dry red chilli

Dhara Shah

August 28, 2017

2218 Ratings

South Indian Coconut Chutney Recipe With Coconut Water

Time:Prep: 10 M|Cook: 10 M|Total: 20 M

Makes:2 Servings

Meal:Side Dish

Cuisine:South Indian Recipes

South Indian Coconut Chutney Recipe With Coconut Water is a delicious chutney recipe that can be had as an accompaniment with South Indian idli recipes, or dosa recipes. This is a freshly wet ground recipe that uses coconut water instead of water while grinding. Dry coconut pulp is used to prepare this chutney. Tamarind, green chillies and a tadka with mustard seeds, urad dal, curry leaves and Kashmiri red chillies spikes up the appetizing taste of the chutney.

Serve South Indian Coconut Chutney Recipe With Coconut Water along with Ragi Rava Idli Recipe, Restaurant Style Sambar Recipe and Onion Tomato Podi Masala Dosa Recipe for a scrumptious breakfast on a weekend.

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Ingredients

To make Coconut Chutney:

1 cup Dry coconut (kopra), finely chopped

2 Green Chillies, finely chopped

1/4 cup Roasted Gram Dal (Pottukadalai), roasted in a bit of oil

Tender coconut water, as needed

Rock Salt, to taste

To temper the Chutney:

1 teaspoon Coconut Oil

1/2 teaspoon Mustard seeds (Rai/ Kadugu)

1/4 teaspoon White Urad Dal (Split)

5 Curry leaves

1 Kashmiri dry red chilli

Instructions for South Indian Coconut Chutney Recipe With Coconut Water

To begin making South Indian Coconut Chutney Recipe With Coconut Water, in a blender, take all the ingredients mentioned under to make chutney. Blend it with coconut water, until you get a semi-smooth paste like chutney. Traditionally, this is kept coarser as well, which also tastes yum.

Pour the contents of chutney to a large mixing bowl.

In a tadka pan, heat a bit of coconut oil and when the coconut oil is hot, add the mustard seeds on low heat, allow to crackle and add the urad dal, curry leaves and kashmiri dry red chilli and saute for a minute or till the urad dal crisp up. Switch off heat.

After a few minutes when the tadka is cooled a bit, pour the tadka over chutney and mix it well just before serving.