Coconut Chutney

Ingredients:

Coconut pieces - 1 cup

Cashew nuts - 1/4 cup

Green chillies - 6 ( as per taste)

Tamarind - small lemon size

Cilantro - 1 bunch

Cumin seeds - 1 tbsp

Garlic - 3 cloves (optional)

Salt - as per taste

For tempering:

Oil - 1 tbsp

Asafoetida - 1/2 tsp

Dried Red Chillies - 2 (broken into pieces)

Mustard Seeds - 1 tbsp

Cumin seeds - 1 tbsp

Urad dal - 1tbsp

Curry leavs - 10 leaves

Cilantro - for garnish

Procedure:

1. In a mixer add all the ingradients other than the ingradients for the tempering. Grind them to smooth consistancy by adding little water while grinding. Transfer this mixture to a bowl.

2. In a pan add the oil and when oil becomes hot add the mustard seeds first, once they start to splutter add urad dal and cumin seeds. And fry them till the urad dal becomes cruncy ( make sure they are not burnt).

3. Add the red chillies and asafoetida to the tempering along with curry leaves and cilantro. Turn off the stove.

4. Add this tempering to the coconut mixture bowl. Serve with Idli, dosa or vada.