Cocunut chutney

Ingredients

Coconut - 1 cup, freshly grated
Roasted chickpeas - 1/4 cup (putnala pappu)
Green Chilies - 2-3 
Jeera - 1/2 tsp
Salt to taste
Tempering/Poppu/Tadka:
Channa dal - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - a sprig
Oil - 1 tsp

Method:

1.Grind fresh coconut, roasted chickpeas, green chilies, jeera and salt to a smooth paste adding very little water. Remove onto a serving bowl.
2.Heat oil for tempering in a small pan. Add mustard seeds and allow to splutter. Add channa dal, curry leaves and turn off heat. Pour the tempering over the chutney.
Serve this  coconut chutney along side idli or dosa.