Coconut chutney

Ingredients:

• Fresh grated coconut: 1 cup
• Roasted chana dal (dalia): 2 tbsp
• Green chilies: 2-3 (adjust to taste)
• Ginger: ½ inch piece
• Tamarind: a small piece (about ½ tsp)
• Salt: to taste
• Water: as needed (for grinding)
• For Tempering (Tadka):
• Oil: 1 tsp
• Mustard seeds: ½ tsp
• Urad dal: ½ tsp
• Dried red chilies: 1-2
• Curry leaves: 6-8
• Asafoetida (hing): a pinch

Method:

• Blend the ingredients: In a blender, add the grated coconut, roasted chana dal, green chilies, ginger, tamarind, and salt. Add a little water to help with blending.
• Grind to a smooth paste: Blend everything to a smooth consistency, adding water as needed to get the right texture for chutney.
• Transfer to a bowl: Once the chutney is ground to a fine paste, transfer it to a serving bowl.
• For tempering:
• Heat oil: In a small pan, heat 1 tsp oil on medium heat.
• Add mustard seeds: Once the oil is hot, add mustard seeds and let them splutter.
• Add urad dal: Add urad dal and fry until golden brown.
• Add red chilies, curry leaves, and hing: Toss in the dried red chilies, curry leaves, and a pinch of asafoetida. Stir for a few seconds until fragrant.
• Pour the tempering: Pour this tempering over the coconut chutney.