This is very different from the non traditional ones which you get to taste in a restaurant, but a typical recipe which you would find in a Tamil Brahmin House. The dash of lemon or yogurt added to the recipe makes it tangy and opens up your senses. A favorite accompaniment with dosa’s, idli’s, upma’s and anything you want to experiment it with.

Makes: 2 cups 

Ingredients to be ground to paste

• 1 cup grated fresh coconut
• 1 tablespoon dahlia/bhunna channa/ roasted channa dal
• 1 green chilli
• 1 teaspoon chopped ginger
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Ingredients for Seasoning

• ½ teaspoon mustard seeds
• 1 teaspoon halved white urad dal
• 1 teaspoon oil for seasoning
• 4 curry leaves, finely chopped
• 1/4 teaspoon lemon juice
• Salt to taste
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Method

Grind all the ingredients except the seasoning together with ½ cup of hot water. Hot water prevents the coconut from getting curdled and sticky.

Heat oil in a small pan on medium heat; add mustard seeds, urad dal, and curry leaves and allow it to crackle. Add the seasoning to the ground coconut mixture. Now add the lemon juice and salt to taste and mix well. Serve with dosa's, idlis or any other dish you want to savor it with.