Tomato Coconut Chutney

Heat 1 tbsp. oil in a pan and fry the onion, ginger and garlic till light brown. Add the coconut and fry for a minute.

Now add the tomatoes, chilli flakes and salt. Continue to fry on a medium flame 1-2 minutes. Keep aside to cool. Grind into a smooth paste by adding little water.

Heat remaining oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and curry leaves.

Saute for a few seconds and switch off the flame. Pour this tempering on the prepared chutney and mix well.