Name: Coconut
Prep time: 15 minutes
Cook time: 5 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 5 cups Coconut (freshly grated); 1 cup Chana Dal (roasted); 10 numbers Green Chilies (adjust to taste); 2 inch Ginger (peeled); 2 teaspoon Salt (to taste); 1.5 cup Water (adjust for consistency); 5 tablespoons Oil (for tempering); 2 teaspoon Mustard Seeds (for tempering); 2 teaspoon Urad Dal (for tempering); 5 numbers Dried Red Chilies (broken, for tempering); 3 sprigs Curry Leaves (for tempering); 1 pinch Asafoetida (Hing) (for tempering)

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How to Prepare

Grind the grated coconut, roasted chana dal, green chilies, ginger, and salt in a blender with a little water to make a smooth paste.
Adjust the consistency by adding more water if needed, and transfer the chutney to a serving bowl.
Heat oil in a small pan over medium heat.
Add mustard seeds and let them splutter.
Add urad dal and fry until golden brown.
Add dried red chilies, curry leaves, and asafoetida, and sauté for a few seconds.
Pour this tempering over the chutney and mix well.
Serve immediately with idli, dosa, or vada.