• Split a coconut in half and grate the coconut with the help of a grater. You can also cut the coconut into small pieces and use them too.

  Add the grated coconut to a small mixer jar.
• Cut off the roots and wash the stems and leaves together thoroughly. Roughly chop the coriander and add it to the mixer jar.
• Wash and remove the stems of the green chillies. Break them into small pieces and add it to the mixer as well.
• Add a small piece of tamarind to the mixer too.
• Grind the ingredients without any water in the pulse mode until they are small pieces. Once they are small pieces, add ¼ of water and grind into a smooth chutney.
• Tip the chutney into a bowl and add salt. Add more water if you want a little more liquidy consistency.

Tadka for the Green Coconut chutney

• Place a tadka pan on a medium flame. Once the pan in warm, add the oil.
• Add the mustard seeds and allow it to sputter. Next, add the split urad dal.
• You can now turn off the flame and add the sprig of curry leaves. Mix until the curry leaves are crisp.

  Finally, add the asafoetida powder and mix all the ingredients of the tadka well.
• Add this tadka to the green coconut chutney and mix well.

  Serve this Coriander Coconut chutney with Idlis or Dosas