Coconut Chutney (Teynga Thoyal)

Ingredients:

1/2 tsp tamarind
1/2 a fresh coconut
3 fresh green chillies
1 tsp yellow split peas (channa dhal)
1 tsp salt
1 tbsp peanut oil
1 tsp black mustard seeds
1 tsp yellow split peas (channa dhal), dry roasted in a pan
1/2 tsp cleaned split black grams (urad dhal)
4-5 neem leaves (or curry/kari leaves)-optional
1/4 tsp sugar

Infuse tamarind in 2 tsp of hot water for 3 minutes. Strain/keep liquid and set aside. Finely grate the white pulp of the coconut (in a food processor if available). De-seed and finely chop the green chillies. Thoroughly wash the unroasted channa dhal. Add both plus the salt to the coconut in the food processor and process until smooth. Heat 1 tbsp of oil in a saucepan. Once hot, fry the mustard seeds, roasted channa dhal, urad dhal and neem leaves. When the mustard seeds pop and the dhal is golden brown, add the ingredients to the ground coconut and tamarind liquid. Add sugar. Serve cold.