Coconut Chutney

Coconut Chutney :

(All ingredients are underlined)

Finely grind 1 cup freshly grated coconut with 4-5 curry leaves, 2 tbsp dalia (split yellow peas) and salt to taste, adding water to get the desired consistency. In a pan, heat 2 tsp oil and add 1/2 tsp 'rai' (small size mustard seeds). When the rai crackles, add 1/4 tsp hing (asfoetida), 2 dried red chilies each cut into two,and 1 tsp urad dal. Stir fry till the urad dal becomes pinkish brown. Now turn off the gas and add the seasoning to the grated coconut. Mix well and serve with Dosa, Idly or Medu Wada.