Blend ½ packed cup of grated fresh coconut, 2 tablespoons of roasted chana dal, 1 green chili, 1 piece of peeled ginger, ½in / 1cm long, and 4 tablespoons of water until smooth. Season with salt; loosen with water if needed. Transfer to a heatproof bowl.
Heat ½ tablespoon of coconut oil in a small pan. Add ½ teaspoon of mustard seeds and let them pop.
Add ½ teaspoon of cumin seeds and ½ teaspoon of split, husked urad dal. Stir until the dal turns golden.
Add 10 curry leaves, 1 dried red chili, broken and deseeded, and 1 pinch of asafoetida. Fry for a few seconds, then pour over the chutney and stir.
