Coconut Chutney (Thenga/kobbarikaya chutney)

I make Thenga chutney as often as I make sambar at home. This goes well with pongal, idli, dosa etc. Of course there are many ways to make this chutney and today I am going to post the basic way. Below ingredients serves 2.

Ingredients:

Fresh coconut: 1/2, cut in to small pieces
Green chili: 2 or 3, depending on required spice level
Tamarind pulp: 1/2 tsp
Salt

In a blender, grind all of the above together with a little water and transfer into a container.

For tempering:
Oil: 1 tbsp
Mustard seeds: 1/2 tsp
Channa dal: 1 tsp
Urad Dal: 1 tsp
Curry leaves: 1 string

Heat oil in a small pan and add everything in the same order and fry for a minute. Now, pour over the coconut paste and serve with breakfast of your choice!