Coconut chutney

Ingredients:

• 1 cup grated coconut

• 2 tablespoons roasted chana dal

• 1-2 green chilies (adjust to taste)

• 1-inch piece of ginger, peeled

• 1/4 cup fresh coriander leaves

• 1 tablespoon lemon juice

• Salt to taste

• Water, as needed

  
  

• 1/2 teaspoon mustard seeds

• 1/2 teaspoon urad dal

• A pinch of hing

• 1-2 dry red chilies

• Few curry leaves

• i tablespoon oil

Instructions:

1. Prepare the chutney base:

   • In a blender or food processor, add grated coconut, roasted chana dal, green chilies, ginger, coriander leaves lemon juice, and salt.

   • Blend everything together, adding water gradually to achieve your desired consistency. The chutney should be smooth and creamy.

2. Prepare the tempering (optional):

   • Heat oil in a small pan over medium heat.

   • Add mustard seeds and let them splutter.

   • Add urad dal, hing, dry red chilies, and curry leaves. Sauté until the dal turns golden brown and fragrant.

   • Pour this tempering over the prepared coconut chutney and mix well.

3. Serve:

   
   

   • Serve it as a dip with dosa, idli, uttapam, vada.