Coconut Chutney
One of the most important condiments in South India, this is served at all meals of the day.
Instructions
1. In a food processor, blend the drained lentils, coconut, green chilli and coriander with a little water until you achieve a single cream consistency.
2. Heat the vegetable oil in a small frying pan and add the curry leaves, mustard seeds and dry red chilli and fry for 5 minutes until the chilli is dark. Set aside and cool.
3. Combine the coconut mixture with the fried seeds and season to taste.