Kobbari Chutney-Coconut&Cilantro Chutney For Idly or Dosa

This is an andhra style Coconut Chutney for Idly or any kind of Dosa.
Just takes few minutes to prepare and can be made freshly for the breakfast.
Can also add tempering  if you would like to.

INGREDIENTS:

Fresh grated coconut or Frozen grated coconut-1/2cup
Putnala Pappu or Dalia-1cup
Salt
Cumin seeds-1/2tspn
Green Chilli-3-4(acc to taste)
Curry Leaves-few
Cilantro Chopped-1/2cup
Ginger chopped-1inch piece
Coriander powder-1/2tspn(can be made at home-grinding roasted coirander)
Oil-1tspn
Lemon juice or tamarind juice -1tspn
Water for grinding.


PROCESS:

Heat a pan , add oil , add cumin ,greenchilli,curry leaves fry for 2min .
Add dalia/Putnala pappu fry for a min,add coriander powdercilantro.ginger  and turn off the gas.
Once this mixture cools down , take it in a blender or grinder and grind it by adding required salt and
lemon juice acc to taste .Add water acc to desired consistency of the chutney.
Take it into a serving bowl and serve it with warm idly or dosa.

If you would like to add tempering , you can add it after taking chutney into a bowl.
But otherwise also it tastes perfect .To avoid extra oil i usually do not do the tempering .:)