Instructions

1. In a blender, add 1 cup coconut, 3 green chilli, small ball sized tamarind and ½ tsp salt.
2. Add in ¼ cup water or as required.
3. Blend to smooth paste, add more water if required but make sure the chutney is not runny.
4. For tempering , add 2 tsp oil, 1 tsp mustard seeds, ½ tsp split black gram, 2 dried red chilli and curry leaves. Fry for a minute until they splutter.
5. Pour the tempering over the coconut mixture. Mix well.
6. Serve as side to dosa or idli or vada.