Here's how to make Kerela Style Coconut Chutney at home in 5 easy steps.

Blend ingredients, grind 1 cup grated coconut, 2-3 green chilies, ½ inch ginger, 2 tbsp roasted chana dal, salt, and water into a smooth paste.

Adjust consistency, add more water if needed for a thinner texture. optionally, mix in 2 tbsp curd for a tangy taste.

Heat oil, in a small pan, heat 1 tsp coconut oil.

Prepare tempering, add ½ tsp mustard seeds, 1 dried red chili, 5-6 curry leaves, and a pinch of asafoetida. let them splutter.

Combine & serve, pour the tempering over the chutney, mix well, and serve with dosa, idli, or vada.