• Grated coconut - 1/2 cup
• Roasted gram dal - 1/4 cup
• Green chilies - 5
• Ginger – ½ inch
• Curry leaves - few (optional)
• Garlic cloves - 2nos (optional)
• Tamarind -a small pinch
• Salt & water - as needed

To temper

• Cooking oil – 1 tsp
• Mustard seeds – 1/2 tsp
• Urad dal – 1/2 tsp
• Curry leaves – few

1. To a blender add coconut, roasted gram dal, green chilies, and ginger, garlic, salt, tamarind, and water.
2. Grind to a smooth paste. Transfer chutney to a large bowl.
3. For the tempering heat oil in a small pan on medium heat. Once the oil is hot, add the mustard seeds. Let them pop and then add the urad dal.
4. Stir for 30 seconds or so until the dal starts changing color. Add curry leaves, stir and remove the pan from heat.
5. Pour the tempering over the bowl of chutney, stir and serve this coconut chutney with idli, dosa, vada, or anything else that you like!

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