Coconut Chutney or Kobbarkaya Pachadi

Ingredients:

Coconut- 1 cup grated
Thick tamarind pulp- 1.5 tbsp
Jagerry- 1 tsp
Oil- 1 tbsp
Salt- To taste

Tempering:

Split black gram- 1 heaped tsp
Mustard seeds- 1 tsp
Fenugreek seeds- 1/2 tsp
Red chillies- 8 to 10
Green chillies- 3 to 4
Curry leaves- 6 to 8
Corander leaves - 1 tbsp , chopped
Asafoetida- 1 tsp

Procedure:

1- In a wok heat 2 tsp oil. Add gram, pop mustard and then fenugrrek. Switch off the heat and add red chillies and remaining ingredients of tempering
2- Grind the tempering along with coconut, tamarind pulp, jaggery and salt into coarse paste.
3- Heat remaining oil and add little gram, mustard and after switching off heat asafoetida powder.
Garnish the ground chutney with this second tempering.

Note:

Serve with idlis. dosas or with steamed rice with spoonful of ghee.