Coconut and curry leaves chutney - Simple dip recipe with curry leaves and coconut - side for idli, dosa, iddiyappam

I love the flavour of Curry leaves. However my family does not, esp if I do it without coconut. However the green chutney which is done with coconut and mix of coriander, mint and curry leaves everyone loved it. Also when we visited my mum last year she made this version and everyone loved it. So I made this for idli other day.. With this getting kids to have curry leaves is not an issue

Curry leaves - 30 to 35 leaves
Fresh Coconut gratings - 1/2 cup
Garlic - 4 pods
Urad dhal - 1 teaspoon
Bengal gram dhal - 2 teaspoon
Tamarind paste - 2 teaspoon
Salt to taste
Green chillies - 3-4 (adjust to your spice level)
Oil - 4 teaspoon
Muatard seeds - 1/4 teaspoon
Urad dhal - 1 teaspoon
Red chillies - 2 (break into 2 piece optional)
asafoetida - A pinch


Heat 2 teaspoon of oil. Add garlic and fry till slight brown color. Add urad dhal and bengal gram dhal and fry till brown in color. Add curry leaves and fry for 2 -3 mins. 
Add coconut, green chillies and fry till moisture is absorbed. Switch it off and let it cool down
Grind it to smooth paste with salt and tamarind pasetusing mixie or blender or food processor. Heat the pan and add rest of the oil
Add mustard seeds and let it pop. add urad dhal, asafoetida and red chillies fry till brown color. Add this to chuthey/ dip
Serve as side for your favourite main