-Fresh grated coconut – 1 cup
-Roasted chana dal (pottu kadalai) – 2 tbsp
-Green chilies – 2–3 (adjust spice level)
-Ginger – ½ inch piece
-Salt – as needed
-Water – as needed
For Tempering
-Oil – 1 tsp
-Mustard seeds – ½ tsp
-Urad dal – ½ tsp
-Dry red chili – 1
-Curry leaves – few
- In a blender, add grated coconut, roasted chana dal, green chilies, ginger, and salt.
- Add little water and grind to a smooth paste.
- Transfer to a bowl.
- For tempering, heat oil in a small pan. Add mustard seeds, let them splutter.
- Add urad dal, dry red chili, curry leaves – sauté till golden.
- Pour this tempering over the chutney and mix well.
Perfect side dish for idli, dosa, upma, pongal.
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