Coconut chutney goes great with idlis and dosas. I have tried it with the ragi dosa and that works great too.

1 cup coconut (grated)                          

2 tbsp gram dal            

4-5 stalks coriander leaves                                                        

1 inch ginger                            

1 clove garlic                            

2 green chillies

small ball tamarind / imli                        

½ tsp salt                                 

1 cup water                              

For tempering:                          

2 tsp oil                       

1 tsp mustard                           

½ tsp urad dal                          

2 dried red chilli                        

4-5 curry leaves (optional)

Putting it together

Roast the gram dal in a small frying pan on medium heat until lightly coloured.                

Put the grated coconut and roasted gram dal in a blender and grind to a coarse paste.

Add coriander leaves, ginger, garlic, chilli, tamarind and salt to blender and blend to smooth paste adding up to 1 cup water, as needed to blend.                                

Transfer the chutney to large bowl.

Tempering

In a small kadai prepare tempering by heating 2 tsp oil.                  

Add the mustard, urad dal, dried red chilli and curry leaves and let them splutter.

Pour the tempering over chutney and mix well.  Enjoy the chutney with hot steamed idli.