Coconut Chutney

How to Prepare

1. Grate 2 fresh coconuts or use 4 cups of frozen grated coconut.
2. In a blender, add the grated coconut
3. 1 cup roasted chana dal
4. 10 green chilies
5. 2-inch piece of ginger, and salt to taste.
6. Add 2 cups of water gradually and blend to a smooth paste. Adjust water for desired consistency.
7. Transfer the chutney to a serving bowl.
8. For tempering, heat 4 tablespoons of coconut oil in a small pan over medium heat.
9. Add 2 teaspoons of mustard seeds and let them splutter.
10. Add 4 teaspoons of urad dal and fry until golden brown.
11. Add 20 curry leaves and 4 dried red chilies, fry for a few seconds.
12. Pour the tempering over the chutney and mix well.
13. Serve immediately with idli, dosa, or vada.