South Indian Coconut Chutney Recipe With Coconut Water

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. Course : Side Dish Ingridients : 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 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.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.