Step-by-Step Instructions

1. 1.Prepare Ingredients for Grinding

   Add 1/2 cup chopped fresh coconut, 2 tablespoons roasted chana dal (dariya), 1 tablespoon roasted peanut powder, 2-3 garlic cloves, 1/2 inch ginger, 4 green chilies (or as per taste), a pinch of sugar (optional), and salt (as per taste) into a mixer grinder jar.

2. 2.First Grind

   Grind all the ingredients in the mixer jar without adding water first, until a coarse mixture is formed.

3. 3.Add Water and Final Grind

   Add 250 ml of water to the coarse mixture in the mixer jar. Grind again until you achieve a very fine and smooth paste. The consistency should be thin and watery, similar to store-bought idli chutney.

4. 4.Transfer Chutney

   Pour the finely ground chutney into a serving bowl. Add a little water to the mixer jar to rinse out any remaining chutney and add it to the bowl, ensuring no chutney is wasted and adjusting the consistency.

5. 5.Prepare Tempering

   Heat 1 tablespoon of oil in a small pan. Once the oil is hot, add 1/2 teaspoon mustard seeds and let them splutter. Then add 1/2 teaspoon urad dal and fry until it turns light pink or golden brown. Turn off the gas.

6. 6.Add Remaining Tempering Ingredients

   To the hot oil with mustard seeds and urad dal, add a pinch of asafoetida and 6-7 curry leaves. Stir well. Allow this tempering mixture to cool down completely before adding it to the chutney.

7. 7.Combine Tempering with Chutney

   Once the tempering has cooled, pour it over the prepared chutney in the bowl. Mix thoroughly to combine all the flavors.

8. 8.Serve

   Your delicious South Indian thin chutney is now ready to be served. Enjoy it with idli, uppit, appe, or set dosa.