Coriander Coconut Chutney

Ingredients:

1 cup fresh coconut

2 stalk coriander leaves

1 tbsp roasted Chanal/Udah dal

1 large garlic

1 medium green chili

1 tbsp tamarind pulp

1/4 tsp sugar

Salt to taste

Tampering

1 tbsp oil

1/2 tsp mustard seed

5-8 curry leaves

Directions/Instructions:

1. Put all the ingredients in the blender and blend into a smooth chutney.  Scrape the side and add more water as needed. (I used 1/2 cup of water)
2. After blending, taste the chutney and add more salt or green chili if needed.  Transfer to a serving bowl.
3. Heat a small pan with oil.  When the oil turns hot, add all the "tempering" ingredients. Soon the leaves turn crisp, turn off the heat.
4. Pour this hot tempering over the coriander coconut chutney.  Mix it well together.