CILANTRO COCONUT CHUTNEY
Add fresh coconut, roasted Bengal gram, plain yogurt, green chilies, ginger, cilantro (packed), tamarind paste, and salt to a blender.
Add water and blend until smooth. Scrape the sides of the blender a few times while blending.
Heat oil. Add mustard seeds and white urad dal. Fry until the dal turns light brown in color. Keep stirring while frying.
Add dry red chilies (broken into small pieces), curry leaves, and asafoetida, and saute for 4-5 seconds.
Pour the tempering over the chutney and mix well. Serve!
Cilantro Coconut Chutney is ready!