• In a blender, add coriander leaves, grated coconut, green chillies, cashew nuts, ginger, and small onion.
  1 cup fresh coriander leaves, ¾ cup grated coconut, 2 –3 green chillies, 2-3 cashew nuts, 1 small piece of ginger, 1 small onion
• Add salt and a little water, then blend to a smooth, creamy chutney. Add more water as needed to reach your desired consistency.
  Salt to taste, 2 –4 tbsp water
• Transfer the chutney to a serving bowl.

Tempering

• Heat coconut oil in a small pan.
  1 tbsp coconut oil
• Add urad dal and fry until it turns light golden.
  ½ tsp urad dal
• Add mustard seeds and let them splutter.
  ½ tsp mustard seeds
• Add dry red chili and curry leaves, and sauté for a few seconds until fragrant.
  1 dry red chilly, A few curry leaves
• Pour the hot tempering over the chutney and mix lightly.
• Serve fresh with dosa, idli, vada, or snacks.