Coconut Chutney

Fresh / frozen coconut - 1 cup, grated
Dalia / Roasted Chickpeas - 1/4 cup
Green Chili - 3
Ginger - 1/2 inch, grated
Shallot - 1 to 2 shallots or 4 to 5 red pearl onions, chopped
Cilantro - a handful, chopped
Tamarind - 1/2 tsp, soak in a little water for 15 minutes and discard the pulp
Salt
Raw Sugar - 1/2 tsp

For tempering:
Peanut Oil - 2 tsp
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Curry leaves - 5
Green Chili / Dried Red Chili - 2

Grind coconut, dalia, green chili, ginger, shallot, cilantro, tamarind extract, salt and sugar together in a grinder to make a smooth paste. Keep aside.

Heat oil and add the mustard seeds. Once they begin to pop, add the urad dal, chili and curry leaves. When the urad dal changes color, remove from heat and pour over the coconut mixture. For a variation, can add a tbsp of yogurt or a tsp of lime juice and mix well before serving.

Serve with idli or dosa.

Adapted from http://www.nandyala.org/mahanandi/archives/2006/02/16/coconut-chutney-kobbari-pacchadi/