By Nikita Toppo
Made with fresh coconut, it is one of the most versatile chutneys that pairs well with any South Indian snack or breakfast.
1 cup grated fresh coconut, ¼ cup roasted Bengal gram, 2 tsp yogurt, 1 tsp chopped green chilies, ½ inch ginger (chopped), 2 tsp tamarind paste, salt to taste, For Tempering: 1 tsp vegetable oil, ½ tsp black mustard seeds, 1 tsp white urad dal, 1-2 dry red chilies, 10-12 curry leaves, ¼ tsp asafetida
Add all the ingredients to make the chutney in a blender along with ½ cup of water and blend until smooth.
Check for salt and add more if needed and transfer the chutney to the serving bowl.
For tempering, heat oil in a small skillet and add mustard seeds and urad dal.
Fry until the dal turns brown, keep stirring while frying then add broken chilies, curry leaves, and asafetida and fry for 2-3 seconds.
Pour the tempering over the chutney and mix well and serve.