Coconut Chutney

Ingredients

1 cup dalia
1/3 cup sesame seeds (til)
1/2 cup coconut (fresh or dry) -grated
2 tbsp channa daal
2 tbsp urad daal
1 1/2 tbsp methi seeds (fenugreek seeds)
Red/Green chillies/salt - to taste
1 tbsp oil
Tamarind pulp
1/2 tsp sugar or jaggery
Pinch of hing (Asafoetida)

For Seasoning
1 tbsp oil
pinch of Hing (Asafoetida)
Cumin seeds
Mustard seeds
Red chilli
Curry leaves or Corinander leaves
   
Method

1.  Fry all the ingredients ( except the seasoning ) in oil in the order of daals, methi, sesame seeds, dalia, chilli, coconut.

2. Mix the above fried ingredients with tamarind pulp, sugar and salt.

3.  Add water and mix to make the semi liquid texture.

4.  Transfer the chutney into serving tray.

5.  Add the mustard, cumin seeds to the hot oil. When the mustard seeds start popping, add hing, turn off the cooking range and add red chillies, curry leaves and add this to the chutney.

6. Delicious coconut chutney is ready to be served.