If you are using frozen grated coconuts, thaw them to room temperature.
In a blender, mix the coconuts with the remaining ingredients one by one.
1 ½ cup grated coconut, 1 strand curry leaves, 2 green chilies, ¼ inch ginger
Add 1 ¼ cup of water and blend in to smooth paste.
Place the coconut chutney inside a bowl and prepare the tempering. And add salt.
salt for taste
Place a small tadka pan over medium heat and add two tablespoons of coconut oil.
1 teaspoon mustard seeds, 1 teaspoon urad dal, 2 teaspoon coconut oil, 1 red chili
As the oil heats up, add mustard seeds, urad dal, and one red chili.
Saute until the mustard seeds crackle. Switch off the heat and add a pinch of asafoetida powder.
Add this to the coconut chutney.
Mix the tempering well and the perfect coconut chutney side dish is ready! Serve it fresh with hot idlis or masala dosa!