1/2 cup grated Coconut
8-10 Coriander leaves/Kottambari soppu
Salt to taste
1-2 Green Chilly
1/4 tsp Mustard seeds
2 Curry leaves
1 tsp Oil
Add grated coconut, green chilly and coriander leaves to a mixer. Add enough water and grind it. (If it is frozen coconut, add hot water while grinding.) Pour the ground mixture to a vessel, add enough salt and water(If required).
Add oil and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to chutney vessel. It goes well with Idli and dosas.