Coconut Chutney

Makes 2 cups

400 grams grated coconut, fresh or frozen

1/2 cup cilantro, greens and stems

1/2 inch ginger

1 green chili

1/2 cup dalia (roasted split chickpeas)

1/4 cup cashews

1 cup water

4 tbsp plain yogurt

2 tbsp oil

1 tsp urad dal

1/2 tsp cumin seeds

1 tsp mustard seeds

8-10 curry leaves

3 dry red chiles

1/4 tsp asafoetida

salt per taste

Add coconut, cilantro, ginger, green chili, dalia, cashews, yogurt, cumin seeds, salt and 2 tbsp of water in a blender. Grind into a coarse paste. Add 2 tbsp of water as required. Add enough water to bring the paste together. I used about 1/3 cup of water with the frozen coconut. Chutney should be coarse.

Transfer the chutney to a large bowl.

For the tempering heat oil in a small pan on medium heat. Once the oil is hot, add the mustard seeds and urad dal.

Once the mustard seeds start to pop, add the asafoetida red chiles and curry leaves. Cook for 30 seconds.

Pour tempering over the bowl of chutney. Stir and serve with uttapam, idli, dosa, vada, upma, etc.