Coconut, curry leaves & coriander leaves chutney (Thengai, pachai kothamali and karuvepillai chutney)

Coconut, curry leaves & coriander leaves chutney  (Thengai, pachai kothamali and karuvepillai chutney) - Preparation time 10 mins

I thought of making coconut chutney with coriander leaves. While preparing the chutney i had fresh curry leaves to garnish boiling sambhar thought of trying coconut chutney along with both curry leaves and coriander leaves. The chutney had the flavour and taste of both the fresh leaves.Another way of consuming or including the fresh leaves in our diet.

Ingredients:-
Coconut - 1 cup (you can grate 1/2 coconut)
Green chili - 3 or 5 (according to your taste)
Coriander - 1/2 bunch
Curry leaves - 2 strings (15 to 20 leaves)
Tamarind - little
Salt - to taste
Roasted gram - 1 tbsp or 15
Water - To grind the above ingredients
Mustard - 1/4 tsp
Sesame oil - 1 tsp
Urad dhal -1 tsp

Preparation method:-
In a mixer add roasted gram, green chili,coconut, coriander, curry leaves, tamarind, salt and little water.

Grind this to coarse paste. Transfer to serving bowl.
In a tawa add sesame oil, mustard to splutter, urad dhal to golden brown and garnish the chutney.
Goes well with ricerava upma, idli or dosa.