CORIANDER AND COCONUT CHUTNEY

  This chutney goes well with dosa, idlis.Stays fresh for a few days under refrigeration.

fresh coriander leaves – 1 cup (packed)
coconut, grated – 3/4 cup
garlic – 2 cloves
green chillies – 2
lemon juice – 1 tsp
salt to taste

to temper:
oil – 1 tbsp
mustard seeds – 1/4 tsp
urad dal – 1/4 tsp (optional)
curry leaves – 5
dried red chilies – 1

• using a blender, blend all the ingredients under ‘to blend’ list. add little water to get the required consistency.
• to temper, heat the oil in a small saucepan, add the mustard seeds. once they start to splutter add the urad dal, curry leaves and dried chillies and off the stove. 
• pour the tempered oil into the chutney . mix.

• tastes good without tempering itself.