1cupfresh grated coconutor 3/4 cup fresh grated coconut
1/4cuproasted chana dal(roasted bengal gram)
1 to 2green chiliesor add more as per taste
1/2inchginger- chopped
1 to 2garlic- chopped
4 to 5curry leaves
4 to 5tbspwater for grinding the chutney
salt as required
for tempering nariyal chutney
1tbspoil
1/2tspmustard seeds
1/2tspcumin seeds
1red dry chilitorn a bit without breaking it
a pinch of asafoetida(hing)
4 to 5curry leaves
Instructions
making nariyal chutney
In a chutney grinder jar, take 1 cup grated coconut (you can also add 3/4 cup grated coconut + 1/4 cup roasted chana dal), 1 or 2 green chilies (chopped), 1/2 inch chopped ginger, 1 or 2 garlic (chopped) and 4 to 5 curry leaves.
Add 4 to 5 tbsp water and grind all the chutney ingredients very well.
tempering nariyal ki chutney
Heat 1 tbsp oil in a tadka pan or small frying pan. Lower the flame.
First add 1/2 tsp mustard seeds and allow them to crackle.
Then add 1/2 tsp cumin seeds.
Let the cumin seeds get browned and then add 1 red dry chili, a pinch of asafoetida and 4 to 5 curry leaves.
Pour the tempering on the chutney.
Mix well and serve nariyal chutney with idli, dosa or vadai.