WHAT YOU NEED :
Coconut gratings - of half coconut
Green chilly - 4
Hurikadale dal - 2 tbsp
Curry leaves - 3 sprigs
Ginger - 1/2 inch or asafoetida - a small piece
Salt to taste
Mustard seeds - 1 tsp
HOW TO MAKE:
Heat oil in a small pan.
Add 2 sprigs curry leaves, fry till crisp. Add asafoetida and stir a minute more. (instead of asafoetida you can add ginger directly while grinding the chutney).
Now grind coconut gratings, green chilly, salt, hurikadale dal, ginger/ asafoetida and fried curry leaves along with little water.
Transfer the chutney in a serving bowl. Add water if needed.
Heat a small pan with a tsp oil.
Splutter mustard seeds and add 1 sprig curry leaves.
Pour this seasoning over the Coconut curry leaves chutney.
Serve Coconut curry leaves chutney with Dosa or Idli.