A classic South Indian accompaniment made with fresh coconut and roasted gram.
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Place the grated coconut, roasted gram, green chilies, ginger, and salt into a blender jar.
Add about 1/4 cup of water and blend until a smooth or slightly coarse paste is formed, adding more water if needed.
Transfer the blended chutney into a heat-resistant serving bowl.
Heat the vegetable oil in a small tempering pan over medium heat.
Add the mustard seeds and wait until they begin to crackle and pop.
Add the urad dal, dried red chili, curry leaves, and asafoetida; fry until the dal turns golden brown.
Immediately pour the hot tempering mixture over the chutney in the bowl.
Mix well and serve fresh with idli, dosa, or vada.
