Coconut Chutney for Idli Dosa

Mix together grated coconut, roasted channa dal, ginger, green chilli, tamarind, salt and water and
grind it to a coarse paste. Add more water to lighten the chutney if required.
In a separate pan heat oil and add dry red chilli, urad dal and mustard seeds. Once the mustard seeds splutter add curry leaves.

Stir and add this tempering to the chutney. Stir and serve the chutney fresh. You can refrigerate the chutney and use it within 2 days(max).