Coconut chutney with roasted chana dal

Source :Mumbaimirror:Navya Malini: TNN  :12 Jan 2012

Well, what's the fun in having plain coconut chutney? If you want to use less of coconut in your chutney, well, there are various ways of doing it. Adding roasted chana dal is one of the easy and tasty ways you can bank on. The ingredients required:  One half coconut grated, roasted chana dal 75 -100 gms,  Green chilies 3-5 (according to how hot you like your chutney to taste),  mustard, asafetida, curry leaves and urad dal, very little quantity of each ingredient required for tadka,  salt to taste,  water 100 ml or as per your requirement Method:  Transfer the grated coconut, roasted chana and green chilies into the mixer grinder.  Add a little quantity of water to this mixture and grind it once.  Take the lid off and check whether more water needs to be added.  Mix the mixture well and add some more water followed by salt so that it is distributed evenly in the chutney mix.  Take the chutney out after you are sure about the consistency and coarseness. While you transfer the chutney into a bowl, keep the pan aside for tadka.  Add mustard seeds, asafetida, urad dal to the hot oil in the pan and add curry leaves when the mustard seeds start to crackle.  Pour this hot mixture into the bowl containing the chutney and serve it fresh with piping hot idlis or a crispy dosa.