|Fresh coconut/Frozen coconut||1 Cup (16 tbs)|
|Red chillies||2 (fry in few drops oil)|
|Tamarind paste||1⁄4 Teaspoon|
|Mustard seeds||1⁄4 Teaspoon|
|Curry leaves||3 (few)|
1. Grind coconut, red chilli and tamarind paste by adding 1/2 a cup of water to a smooth paste.
2. Add salt and add 1/4 cup of water to make it a bit thin.
3. Heat 2 tbsp oil and add mustard seeds.
4. When they splutter add curry leaves and asafoetida.
5. Pour it over the chutney and serve with dosa or idli.