Serves: 2-3
Desiccated coconut - 1/2 cup
Roasted bengal gram - 3 tsp
Green chili - 3
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Asafoetida - 1 pinch
Curry leaf - 3
Oil - 2 tsp
Salt - as required
Water - as required


  1. Soak coconut in water for 10 minutes.
  2. Grind together soaked coconut, green chili, roasted bengal gram, required water and salt into a smooth paste. Add sufficient water to create chutney of desired thickness.
  3. Transfer to serving bowl.
  4. Heat oil in a small pan.
  5. Add mustard seeds and wait for it to crackle.
  6. Add urad dal and curry leaf, and fry till dal starts to become golden brown.
  7. Remove from heat and add asafoetida. Fry for a few seconds using the pan heat.
  8. Add this to chutney.
  9. Serve with dosa, idly, etc.