Authentic south indian coconut chutney

Ingredients:

To grind

Grated Coconut: 1 cup

Puffed Bengal Gram (Dhalia/Pottu Kadalai): 1 tbsp

Ginger: 1 inch

Green Chilies: 3

Curry Leaves: 1

Tamarind: 1½ Inch

Salt: to taste

For Tempering:

Oil: 1 tsp

Mustard Seeds: ½ tsp

Curry Leaves: 10-12

Asafoetida: 1 pinch

Method:

Grind all the ingredients listed under “to grind” (for about 30 seconds). Add enough water and grind it a little coarse.

Heat oil on a pan, add mustard seeds. When it crackles, add curry leaves and asafoetida. Pour this whole mixture into the ground chutney, mix it well.

Done!

Serve with Dosa, Idli, Uthappa