Karina Sharma
1 cup coconut, 2 tbsp chana dal, 1-2 chilies, ginger, 1/4 tsp mustard & cumin seeds, curry leaves, salt, water.
In a blender, add the grated coconut, roasted chana dal, green chilies, ginger, and a pinch of salt.
Heat oil in a pan. Add mustard seeds, cumin seeds, and curry leaves.
Pour the hot tempering over the blended chutney and mix well.
Slice and serve your warm, fragrant Chenna Poda with a smile
Add a little garlic to your tempering for extra flavor.