Coconut Chutney For Idli/Dosai | Rasaala

Ingredients

• 1.5 cups fresh or frozen coconut
• 1/2 cup chana dhal/bengal gram (can use daalia/roasted gram; chana dhal adds more body)
• 10-12 small green chilies (reduce/add for less or more heat; my chutneys tend to be on the fiery side)
• 1 inch piece of peeled ginger (optional, but adds a wonderful flavor)
• 1 small piece of tamarind (optional; increases shelf life)
• 1 tsp salt
• 1 tsp oil (to roast the chana dhal )
• 1 tsp oil
• 1 tsp mustard seeds
• 1 tsp urad dhal
• 1/2 tsp Hing/asafoetida
• 5-6 curry leaves (optional)