Coconut Chutney

Coconut - 1 cup, grated

Roasted Channa Dal - 1/4 cup

Green Chili - 4

Tamarind - a small piece

Cumin seeds - 1 tsp

Ginger - a small piece

Garlic - 2 cloves

Cilantro (optional)

Salt

For Tempering:

Oil - 1 tbsp.

Mustard seeds - 1 tsp

Urad Dal - 1/2 tsp

Asafoetida - 1/8 tsp

Shallots - 1, chopped

Curry Leaves

Red Chili - 2

Place the coconut in a blender with roasted channa dal, green chili, tamarind, cilantro (optional), ginger, garlic, and the necessary amount of salt. Blend this mixture into a smooth paste and set it aside.

In hot oil, temper mustard seeds, urad dal, asafoetida, shallots, curry leaves, and red chili, then add this to the prepared chutney.