INGREDIENTS

Fresh grated coconut – 1/2 cup

Green chilles – 6 [finely chopped]

Finely chopped coriander leaves – 1  tbsp

Curd [ yogurt ] – 1/3 cup

TALIMPU

Oil – 1 tsp

Mustard seeds – 1/4 tsp

Urad dal [minapa pappu] – 1/4 tsp

Cumin seeds – 1/4 tsp

Crushed garlic pods – 3

Broken red chillies – 4

Curry leaves – few

METHOD

• Take a small grinder jar. Put grated coconut, green chillies, coriander leaves, salt and curd.
• Grind to a coarse paste. Check out the seasoning. Keep it aside.
• Heat oil in a small pan, add mustard seeds. When the mustard seeds begin to splutter, add garlic, urad dal and cumin seeds.
• Fry till the urad dal becomes golden brown. Then add red chillies and curry leaves.
• Fry till the curry leaves become crisp. Swicth off the flame and immediately pour the talimpu on the coconut chutney.
• Goes well with idli and dosa.