Thengai Chutney

Grind 200 g coconut, 15 g ginger, 5 g salt, and 5 g tamarind with 150 g water into a smooth paste.

Heat 10 g ghee in a small pan over medium heat.

Add 3 g mustard seeds, 5 g chana dal, 5 g urad dal, 1 g asafoetida, 2 g chili, and 2 g curry leaves to the hot ghee.