Coconut Chutney (Dosa)

We cant eat either dosa  or iddli or any tiffin without chutney. In restaurants they serve more than one. whether one or more, coconut chutney is compulsory.  Such a tasty combination with tiffin it is. 
Use fresh coconut for it. After using required quantity, store the rest in the fridge. but dont store the chutney as its taste changes.

Ingredients:

- grated coconut 1/4 cup
- roasted channa dal 1/2 cup
-green chili 2-4
- tamarind small piece
-ginger very small piece (opt)
- salt
-oil 1 tsp

Procedure:

- take a small pan with 1tsp of oil and heat it. Now saute chilies for   a while and turn off the flame. Now add channa dal, tamarind and   salt. 
-when it becomes warm, grind it in small jar. If necessary add little water. When 50% grinded, add coconut and grind again.
- add water as per the required thickness.
- add temper

 TEMPERING

1/2 tbsp oil
1/2 tsp split urad dal
1 red chilli (optional)
1/8 tsp mustard seeds
1/8 tsp jeera
1 curry leaf

-take oil in a small pan (khadai) and heat it. Add  urad dal, mustard seeds, jeera, red chilli one by one. Fry them till the urad dal turns into light yellow colour. Now add curry leaves . Add it to the chutney.

-enjoy the chutney.

Tips:

-instead of grated coconut you can use coconut pieces. If you are using coconut pieces grind altogether.
-you can add 1tsp of milk also.
-if you are not having time to saute chillies, you can grind altogether and add temper.
-if it is more urgent instead of temper just add 1 tsp of heated oil (oil used for deep fry).