Coconut Chutney


1 cup grated coconut
1 green chilli
1/2 tea spoon jeera (cumin seeds)
Pinch of hing
Salt to taste

For tempering
2 tea spoons oil
1/2 tea spoon rai (mustard seeds)
Pinch of hing
8-9 curry leaves
1 Red chilli


Grind all the ingredients together in a mixer jar.
Transfer it to a steel bowl.
For tempering
Heat oil and add rai and hing.
Add curry leaves and red chilli.
Pour it on the chutney.
Serve it with idly, plain dosa, vada, masala dosa, uttapam, appe, upma and all South Indian dishes.


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