Ingredients:

Coconut ½
gram dhal 1 oz
Asafoetida 1 pinch
Green chilies 6
Curd ¼ pint
oil 1 tsp
Mustard seeds ½ tsp
Urad dhal ½ tsp
Curry leaves 1 spring
Salt to taste

Method:

* Grind grated coconut, chilies, gram dhal, asafetida and salt to a smooth paste. Blend this with the curd and keep in a bowl.
* Heat the oil and fry mustard seed and urad dhal till it splutters. Add curry leaves.
* Pour this over the ground chutney and mix.
* Serve with idlies.

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