6tablespoonFresh Coconut grated or 8 tbsp. Flaked Coconut
4tablespoonFried Gram Dal / Roasted Chana Dal / Putnalu / Daliya
6 - 8 Green Chiliesadjust to taste
1smallBunch of Coriander Leaves / Cilantro / Fresh Kotmir
½inchGinger or approximately 1 tsp. chopped Ginger
1tablespoonHomemade Tamarind Paste or Pulp of a small marble sized Tamarind
¾teaspoonSaltadjust to taste
Tempering
2teaspoonOil
1teaspoonMustard Seeds
1teaspoonCumin Seeds
1teaspoonBlack Gram Dal ~ Urad Dal
1Red Chili broken into half
⅛ – ½teaspoonAsafoetida Powder
2 - 4Curry Leaves
Instructions
Grind together coconut, fried gram dal, green chilies, ginger, coriander leaves, tamarind, salt and grind to a paste. Add water as requited to make a paste.
Tempering
Heat oil in a pan for tempering. Once the oil is hot, add mustard, cumin, black gram dal, red chilies asafetida and curry leaves. When the seeds splutter and red chili is lightly roasted, remove form fire.
Cool the tempering lightly and add it to the chutney.