Use only white part of the scraped coconut and avoid brown skin.
Grind scraped coconut adding very little water. Add salt to taste and mix well. The consistency of the chutney should be thick.
Heat oil in a pan. Add broken red chillies, mustard seeds, urad dal. When the seeds crackle and dal turns light brown, add asafoetida and curry leaves. Add to the ground coconut.
Mix thoroughly and serve as an accompaniment for idli or dosa.