Coconut /Thengai Chutney

This is the most common dish in Southern India. It is in the regular breakfast menu in TamilNadu, for Idly, dosa , Pongal and so on. Every family has their own version of this chutney with + / - of certain ingredients ( but no one can skip coconut :) , just kidding !!). Here is another version of this chutney. 
My hubby and many of his friends like this chutney. They ask for this when we invite them for dinner. 

Coconut chutney

Serves - 4 

Preparation time - 10 minutes 

Ingredients :

Coconut grated - 3/4 cup or 1/2 cup small pieces

Roasted gram dal/ pottu kadalai - 1/2 cup 

Green chili - 1 

Ginger - 1/2 inch 

Small onion - 1 

Salt - as per taste 

Water - 1/2 cup

Seasoning: 

Oil - 1 tbsp 

Mustard seeds - 1 tsp

Urad dal - 1 tsp 

Curry leaves - few

Method: 

Coconut chutney

Add the coconut, roasted gram dal, onion, ginger, green chili with salt and water. Grind it smooth. 

You can use red chili for the red version of this chutney 

I used 1 spring of coriander for the green version of this chutney. 

In a tadka pan, heat oil and add mustard seeds after it spluttering sound ceases add urad dal until brown add hing and curry leaves and pour and mix in the chutney. 

Note : Add it after  tadka gets cold, otherwise it may lead to tiny explosions and it can hurt.