4 tablespoons grated coconut
1″ piece ginger peeled and chopped
4 tablespoons fresh coriander leaves chopped
4 green chilies chopped
1 teaspoon each of mustard seeds and udat dal
½ teaspoon asafoetida powder
4 curry leaves
1 red chili broken into bits
2 tablespoon oil
lemon juice and salt to taste
Grind the coconut, green chilies, coriander leaves and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water. Add salt and lemon juice to the chutney.
Heat the oil in a pan on medium level for about 2 minutes till it is hot enough. Add the mustard seeds. Let them splutter and then add the udat dal, red chilies, curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.