Name: Kayi Chutney
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1 cup Fresh Grated Coconut (Frozen grated coconut can also be used; thaw it first.); 2 tbsp Roasted Chana Dal (Also known as putani or dalia. This acts as a binding agent.); 2 pcs Green Chilies (Adjust quantity based on your spice preference.); 0.5 inch Ginger (Peeled and roughly chopped.); 0.5 tsp Tamarind Paste (Or use a small marble-sized piece of seedless tamarind.); 0.75 tsp Salt (Adjust to taste.); 0.5 cup Water (Use as needed for grinding to desired consistency.); 2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be substituted.); 0.5 tsp Mustard Seeds; 0.5 tsp Urad Dal (Adds a crunchy texture to the tempering.); 1 pcs Dried Red Chili (Broken into two pieces.); 10 pcs Curry Leaves (Fresh curry leaves are highly recommended.); 1 pinch Hing (Also known as asafoetida.)

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