Green Chutney - Simple dip recipe - Healthy Chutney recipe for Idli / dosa / roti / Stuffed paratha

I love Coriander chutney. I had some coriander leaves I wanted to do Coriander chutney but mum suggested doing it with curry leaves, mint leaves and coriander leaves. I loved the combo it went very well with idli / dosa. I also applied it on my toasted bread.. Perfect multipurpose dip / chutney. This recipe is from my mum...

Curry leaves - 1/2 cup
Mint leaves - 1/2 cup
Coriander leaves - 1/2 cup
Urad dhal - 1 teaspoon
Bengal gram dhal / split chana dal - 1 teaspoon
Roasted gram dhal / pottukadali - 2 teaspoon
Grated coconut - 3 tablespoon
Oil - 2 teaspoon
Green chillies - 5-6 (adjust per spiciness of chillies and your spice level)
Tamarind - small marble size
Garlic pods - 3-4

For Tempering
Oil - 1 teaspoon
Mustard seeds - 1/4 teaspoon
Urad dhal - 1 teaspoon
Dry Red chillies - 1

Heat the oil in a pan. Add urad dhal, bengal gram dhal fry till brown color. Switch it off add Roasted gram dhal, Curry leaves, mint leaves, coriander leaves, grated coconut, Garlic mix well (the heat from the pan is good enough). Grind it with green chillies, salt and 1/2 cup water (add water according to preferred consistency)
Heat the 1 teaspoon of oil. Add mustard seeds and let it pop. Add urad dhal, Dry red chillies and fry till dhal is brown in color. Add this to grinded chutney
Mix well. Serve with idli / dosa / bread