Pudina thengai pottukadalai chutney

Mint coconut fried gram dhal chutney for dosa Take half a kernel coconut and cut into pieces called badhai in Tamil . I do not grate. I grate coconut only for burfi Add fried gram dhal . We can increase or decrease the quantity depending upon whether we want the coconut flavour to me more or gram dhal flavour more Two green chillies again the quantity depends upon how hot you want the dish to be A handful of washed mint leaves Four small cloves of garlic Instead of tamarind , I squeeze half a lemon Since the coconut is not grated , dry grind first so that the pieces are converted into fine pieces Instead of water , I add coconut water Now wet grind the mixture Saute with mustard , urad dhal and washed, dried curry leaves Chutney is ready for dosa , idli as a side dish