Coconut Chutney

Coconut Chutney 

Ingredients

To be ground to a paste

1 whole freshly scraped coconut
2 tsp yellow split lentils (channa dal)
1 tsp cumin seeds
4-5 black pepper corns
1 green chilli
2" piece ginger
1 tsp sugar
Juice of one lime
salt to taste

For tempering
1 tsp mustard seeds
6-7 curry leaves
2 tablespoon cooking oil

Directions
1. In a pan slightly roast the yellow split lentils. Grind this together with all the ingredients to a fine paste using a little water as required. Check seasoning.
2. Remove the paste in a bowl and set aside.
3. Heat oil in a ladle or small pan and add the mustard seeds, once they change colour add the curry leaves. Turn off the heat and pour this tempered oil over the ground coconut paste. Mix and serve with Dosas (rice pancakes).