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