Coconut Chutney

Serves: 2

Fresh Coconut - 1/2 cup, grated

Dalia split - 1/4 cup

Ginger - 1/2 inch piece, coarsely chopped

Green Chillies - 4

Tamarind - 2 tbsp

Coriander leaves - 5-6 strands

Curry leaves - 4-5

Mustard seeds - 1/4 tsp

Oil - 1/2 tsp

1. To the mixer or blender, add the coconut, dalia split, green chillies, coriander, ginger, tamarind and salt to taste. Add half to one cup of water and grind them until the ingredients are pureed. Transfer the mixture to a cup.

2. In a small pan, heat the oil, add the mustard seeds and wait for them splutter. Add the curry leaves, mix and remove the pan from heat and pour this seasoning over the pureed coconut mixture in the cup.