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 
Cooking time: nil
Preparation Time: 15 minutes

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

Ingredients for Seasoning

• ½ teaspoon mustard seeds
• 1 teaspoon oil for seasoning
• 4 curry leaves
• 1/2 teaspoon lemon juice
• 1 tablespoon chopped coriander leaves
• Salt to taste

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; add mustard seeds and curry leaves. Allow it to crackle.Add the seasoning to the ground coconut mixture. Now add the lemon juice and salt to taste and mix well.

Garnish with coriander leaves and serve with dosa's, idlis or any other dish you want to savor it with.