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.

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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