
South Indian Coconut Chutney With Coconut Water
A South Indian coconut chutney made with dry coconut, roasted gram dal and curry leaves, thinned with coconut water for a lighter, refreshing texture, and finished with a mustard-urad dal tempering.
Time 20 min · Serves 7 · 77 kcal · South India, Multiple States
Ingredients
Main
- Coconut Oil (Cold Pressed) — 1 tsp (whole)
- Dry Coconut — 1 cup (chopped)
- Rock Salt (optional) (whole)
- Tender Coconut Water (optional) (whole)
- Chana Dal — 0.25 cup (roasted)
- green chillies — 2 piece (chopped)
Tempering
- Mustard Seeds (Black) — 0.5 tsp (whole)
- Curry Leaves — 5 piece (ground)
- white urad dal — 0.25 tsp (whole)
Method
- To begin making South Indian Coconut Chutney with Coconut Water, take the dry coconut, roasted gram dal, green chillies and a few curry leaves in a blender.
- Blend it with the coconut water and rock salt until you get a semi-smooth paste like chutney. Traditionally this is kept coarser as well, which also tastes yum. Pour the contents of the chutney into a large mixing bowl.
- For the tempering, heat the coconut oil in a small pan. Add the mustard seeds and let them splutter, then add the urad dal and remaining curry leaves and saute for about a minute till the dal turns golden and crunchy.
- Switch off the heat. After a few minutes when the tadka has cooled a bit, pour it over the chutney and mix well just before serving.
Common questions
- South Indian Coconut Chutney With Coconut Water ko English mein kya kehte hain?
- नारियल पानी के साथ दक्षिण भारतीय नारियल चटनी ko English mein South Indian Coconut Chutney With Coconut Water likhte hain.
- Ek plate South Indian Coconut Chutney With Coconut Water mein kitni calories hoti hain?
- 77 kcal per plate.
- Kitna time lagta hai?
- 20 min lagta hai — 10 min taiyari, 10 min pakana.
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