Coconut Chutney

Coconut Chutney Recipe:
1 cup fresh coconut, 1 tablespoon oil, 2 green chilies, and 1/2 inch ginger roughly chopped (adjust to your spice preference), 2 tablespoons chana dal (split chickpeas), 1/2 teaspoon tamarind (approximately small cube), 2 tablespoons yogurt, salt, cilantro, and water as needed.
For tempering: 1 tablespoon oil, 1/2 teaspoon mustard seeds, 1/2 teaspoon of chana dal (split chickpeas), 1/2 teaspoon urad dal (split black gram), a pinch of asafoetida (hing), 1 dry red chili, and a few curry leaves.
Roast the dry ingredients: Heat 1 tablespoon of oil in a pan. Add chana dal and roast for 2 minutes on a slow gas. Now add coconut and roast for another 2 minutes on slow gas. (Do not cook or burn; just slightly roast.) Add ginger, chili, and tamarind; mix; and roast for another minute. Let it cool down.
Transfer the roasted mixture to a blender jar. Add yogurt, salt, and water as needed. Grind to a smooth and thick paste. Transfer it to a container.
For Tempering: Heat 1 tablespoon of oil in a small pan. Add mustard seeds, chana dal, and urad dal. Roast until golden. Add the dry red chili and curry leaves. Immediately remove from heat.
Add the tempering to the chutney and serve with dosa, uttapam, idli, and vada.
Tips: Fresh coconut is best: If possible, use freshly grated coconut for the most authentic flavor.
Roast the dal: Roasting the chana dal helps thicken the chutney.
Adjust spice: Add green chilies according to your spice preference.
Don't overgrind: Grinding for too long can make the chutney oily.
Store leftover coconut chutney in an airtight container in the refrigerator for up to 3 days.