2 cups of fresh coconut, shredded
3-4 green chillies
1 sprig curry leaves
A large pinch of hing (asoefetida)
A small ball of tamrind (size of a big marble)
Salt to taste
Oil – 1tbsp
Mustard seeds -1 tsp
Red chilly – 1 broken into 2 pieces.
Add all the ingredients in a blender and blend into a smooth paste. The coconut should be ground until it releases the milk from the cocnut shreddings. If you don’t grind properly the taste wouldn’t be so good. In a small pan take some oil and pop the mustard seeds and red chilly as a seasoning for the chutney. This chutney goes well with idli, dosas, upma etc.