Fresh Coconut Chutney (Kobbari Pachhadi)

Ingrediants (serves 6):

Fresh grated Coconut (1 whole)
2 pinches of crushed fresh ginger root
ping of hing (aesofatida)
2 stems of curry leaves
3 dried red chillies (spice watchers: 1 red pepper instead)
3 fresh green chillies (spice watchers: 1 green chilli)
Chonk/Popu : 1 tbsp cumin, 1 tbsp dry mustard seeds, 2 tsb urad dal
1/4 cups of fresh squeezed tamarind paste OR 2 tsp of tamarind concentrate
1/4 cup yoghurt

Process:
In a blender, grind the coconut, green chillies, tamarind, yoghurt, ginger to a fine paste
Pour into a serving dish
In a small saucepan, add 1 tsp of oil, add the Chonk ingrediants, hing, curry leaves, red chillies
Mix this into the blended coconut and serve with dosas or idlis!

Caution: Refrigerate after use, coconut goes stale very easily if left outside.