Ingredients
| Quantity | Measure | Ingredients | Description |
| 1 | Pinch | Asafetida (Hing) | |
| A | Few | Chillies Red Dry | cut in bits |
| 12/15 | Small | Chillies Red Dry | |
| 1/2 | Nos | Coconut | scraped |
| 2 | Teaspoon | Cooking Oil | |
| A | Few | Curry Leaves | cut in bits |
| 1 | Teaspoon | Dhal, Chana | for seasoning |
| 1 | Teaspoon | Dhal, Urid (white) | for seasoning |
| 1 | Teaspoon | Mustard Seed | for seasoning |
| As Required | Salt | to taste | |
| As Required | Tamarind Pulp | for taste. (From a lemon size tamarind ball) | |
| 2 | Medium | Tomatoes |
Method
1. Grate the coconut or cut into small pieces.
2. In a small pan fry the red chillies in little oil. Take the red chillies aside and fry the tomato for 5 minutes or until soft.
3. Grind the coconut, tomato, red chillies, salt and tamarind.
4. Heat oil in a pan and add chana dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
5. After mustard seeds starts to splutter, add this to the grounded coconut chutney.
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