Ingredients (american measuring cup used, 1 cup = 250 ml)
cup grated fresh or frozen coconut
cup roasted chana dal/bengal gram
inch ginger, chopped
green chili, chopped
tsp oil (sunflower or coconut oil)
salt as required
Instructions wash and rinse the curry leaves. dry them on a kitchen towel. heat oil in a small pan. add the curry leaves and fry till they become crisp. let the curry leaves-oil mixture become warm. add the rest of the ingredients along with the curry leaves and oil in a chutney grinder or small blender. add some water, about ½ to ¾ cup (depends on what consistency of chutney you want) and blend to a smooth chutney. check the salt and add more if required. serve the hotel style coconut chutney with idli, dosa, medu vada or uttapam.