Coconut Chutney

8 Tbsp Grated coconut
3 Tbsp Channa daal or puffed bengal gram daal
    (ground in coffee bean grinder)
Small bunch Coriander leaves (optional)
Small piece Ginger (optional) (chopped to a paste or you may use bottled ginger paste )
Salt - to taste
Pinch Hing (Asafoetida)
Plain yogurt - enough to get the right consistency
1 Tbsp Cooking oil
1 tsp Mustard seeds
1 tsp Urad daal (white dal)
2 Sprigs Curry leaves (optional)

Mix finely grated coconut, ground daal, coriander leaves (finely chopped), ginger, hing and salt in yogurt.

Heat 1 Tbsp oil in a skillet. Add the mustard seeds, urad daal,

When the mustard seeds splutter and the urad daal turns light golden, pour this over the chutney.

This is generally served with idlis or dosas.