Coconut Chutney

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Ingredients 

• ½ cup fresh coconut scraped
• 2-3 green chillies
• 2 tablespoons bengal gram (chana)
• ½ cup yogurt warm
• Salt to taste
• 1 tablespoon oil
• 1 teaspoon split black gram flour (urad dal ka atta)
• 1 teaspoon mustard seeds
• 5-7 curry leaves

Method

1. Grind green chillies, Bengal gram and scraped coconut to make a coarse paste. Add yogurt and salt and grind to make a fine paste. Add some water, grind again and transfer into a bowl.
2. For tempering, heat oil in a non-stick pan. Add black gram and saute till golden. Add mustard seeds and let them splutter. Add curry leaves, remove from heat, add the tempering to coconut mixture and mix well.
3. Serve.