Coconut Chutney (Kobbari Chutney)

Ingredients:

Fresh grated coconut - 1 cup
Roasted chana dal - 1/4 cup
Mint leaves - 1 cup
Ginger - 1" piece
Tamarind (optional) - 1" piece
Red chili - 1
Cumin seeds - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Curry leaves - 4 to 5
Jaggery - 1'' cube
Lemon - 1/2

Procedure:

• In a blender grind together grated coconut, ginger, roasted chana dal, mint leaves, tamarind (optional) and jaggery with some water.
• Make it into a smooth paste and set it aside.
• In a small pan add 1 tsp oil (could substitute oil with ghee for a better taste) on low heat. When oil is hot add mustard seeds.
• When they sputter add cumin, urad dal, red chili and curry leaves. Leave it on low heat for a minute.
• Add this to the ground chutney. Squeeze juice from lemon. It is ready for serving.

It is a great dip for pakoras and goes well with dosas.