Udipi style coconut chutney

Udipi style coconut chutney

Peanut - 1/2 cup

Roasted Chana Dal - 1/4 cup

Garlic - 1 big ( chopped)

Green chili - 3

Grated coconut - 1/2 cup

Curry leaves - 3 chopped

Mint leaves - 4 leaves

Coriander leaves - 1/4 cup

Salt - 1/2 tsp

Oil - 1 tsp

Tempering 

Oil - 1 tbsp

Mustard seeds - 1/4 tsp

Urad Dal - 1/4 tsp

Dry Red chili - 2 

Asafoetida - 2 pinches (hing)

Method :

1. Heat oil in a pan, add peanuts, Chanda dal, and roast till light brown color.
2. Now add green chili, curry leaves, mint leaves, garlic and fry for 2 mins and switch off the flames
3. Now transfer everything to a mixie jar, add tamarind, salt, grated coconut, and 1/4 cup water and grind to a coarse paste.
4. Now add coriander leaves and grind together again with 1/4 cup water.
5. Now transfer chutney to a large bowl and add water as required and mix well.

To prepare the tempering

1. Heat oil in a pan, add mustard, cumin, dry red chili, curry leaves, and fry for a min.
2. Now add Asafoetida and switch off the flame.
3. Pour the tempering over the chutney and mix well.