2 cups, fresh coconut, grated or chopped finely
1/4 cup, roasted Chana dal (bhuni chaney ki dal)
2 nos, green chilies (you may add more if preferred)
1/3 cup, yohurt, whisked well
Salt to tste
Water for grinding the chutney
1 tsp, urad dal
1 tsp, chana dal
1/2 tsp mustard seeds
3-4 , red button chilies
1 nos, sprig of curry leaves
1 tbsp, oil
Blend together coconut, roasted dal, chilies ,little water and salt to a smooth paste
Transfer the chutney in a bowl and add whisked yoghurt. Mix it very well
Heat oil in a small pan, add mustards sseds and allow it to crackle
Add whie lentils and chana dal anf fry till they are slightly golden brown (do not burn it).
Add curry leaves and re chiles fry another few seconds.
Pour this tempering over the chutney
Enjoy with hot steaming idlis, dosas, vadai, uttappa aor any fritters of your choice.
You can add lemon sized tamarind instead of yoghurt.
If prefered, you can also add 1 tsp of grated ginger to the chutney while grinding it.
For tempering, 2-3 whole red chilies can also be used instead of button chilies.
This chutney can easily be stored in an air tight container in a refrigerator upto 2 weeks.