Heat one tablespoon of oil in a kadai and fry urad dal, chana dal, red chillies, and curry leaves.
Once these items are fried add the coconut and fry until it turns golden brown. Transfer these contents to a plate and let it cool.
Grind this in a mixie along with tamarind and salt adding some water to it. Grind it to a fine thick chutney consistency.
This chutney is a good combination side dish for rasam rice and curd rice.
You can grind it without adding water and that can be used as a side dish for tamarind rice or idli for travel.
It is important to roast coconut until it turns golden and gives a nice aroma.
