Recipe: Hot Red Chilly Hot Coconut Chutney
Total time: 13 mins

Ingredients used in Hot Red Chilly Hot Coconut Chutney
                                            
                                                                                                                                    
                                                • Urad dal - 1/2 tea spoon.
                                            
                                                                                                                                    
                                                • Mustard seeds - 1/2 tea spoon.
                                            
                                                                                                                                    
                                                • Salt -  to taste.
                                            
                                                                                                                                    
                                                • Grated coconut - 2 cups.
                                            
                                                                                                                                    
                                                • Tamarind pieces - 10 grams.
                                            
                                                                                                                                    
                                                • Oil - 1 tablespoon.
                                            
                                                                                                                                    
                                                • Chana dal - 1-2 tea spoon.
                                            
                                                                                                                                    
                                                • Red chillies - 50 grams.
                                            
                                                                                                                                    
                                                • Chana daal - 1 tea spoon.
                                            
                                                                                                                                    
                                                • Asafoetida - 1 pinch.
                                            
                                                                                                                                    
                                                • Curry leaves - 2 springs.

Method:
Heat oil in a pan add chana dal, roast this till brown, add tamarind pieces, red chilies, saute it and switch off the flame and add salt, grated coconut put all together into the blender and make a paste.
For the tempering heat oil in a pan add mustard seeds, chana daal, urad daal, asafoetida, curry leaves the switch off the flame and pour the tempering on the top of the chutney.

Serve this with dosa, idly.