Coconut Chutney (for Dosas and Idlis)
from http://www.tarladalal.com

Coconut Chutney is the traditional chutney served with Idlis and Dosas, breads that are popular in the southern part of India that accompany Sambhar, a vegetable stew or chowder based on a broth made with tamarind and toovar dal. It great for dipping in all manner of hot indian snacks such as samosas, cutlets, pakodas, and onion bhajis. It’s very cooling, refreshing, and an ideal dip for the summer. The dip is often slightly spiced as well, but you can tone this to suit your one taste.

1 cup coconut, grated
2 small green chillies, chopped
1 teaspoon ginger, grated
1 tablespoon roasted split gram (daria dal), optional
salt to taste
water

For the tempering:
1/2 teaspoon mustard seeds (black mustard seeds)
1 dried red chilli, broken into pieces
2 to 3 curry leaves
1 teaspoon oil

Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.

Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.

Refrigerate and use as required.

Makes 1 cup