Coconut chutney with mustard tempering

Grind the coconut, roasted gram dal, green chillies, ginger and salt with a little water to a smooth paste. Keep it thick enough to hold on a spoon.

Heat the coconut oil in a small pan for the tempering.

Add the mustard seeds and wait for them to crackle, then add the urad dal and fry until golden.

Add the curry leaves and the pinch of asafoetida and take the pan off the heat immediately.

Pour the tempering over the chutney and stir it through just before serving.