Steps
- Blend ½ packed cup of grated fresh coconut, 1 green chili, 1 piece of peeled ginger, ½in / 1cm long, and 4 tablespoons of water until smooth. Optional: add 2 tablespoons of roasted chana dal before blending.
- Season with salt; loosen with water if needed. Transfer to a heatproof bowl.
- Heat ½ tablespoon of coconut oil in a small pan. Add ½ teaspoon of mustard seeds and let them pop.
- Add ½ teaspoon of split, husked urad dal. Optional: add ½ teaspoon of cumin seeds with it. Stir until the dal turns golden.
- Add 10 curry leaves, 1 dried red chili, broken and deseeded, and 1 pinch of asafoetida. Fry for a few seconds, then pour over the chutney and stir.