White Coconut Chutney-AFF Indian Subcontinent #3

Whenever  I eat any thosai /dosa/ tose... this is a must.
I love it so much.
And I finish up everything after I finish my dosa... almost licking the plate!

White Coconut Chutney
Reference: Sanjeev Kapoor

1 cup packed grated coconut
2/3 tsp salt
2/3 cup drinking water
1 tsp black gram, split and skinless
1/2 tsp black mustard seed
1 dried chilli, torn to smaller pieces
1 sprig curry leaf, detached

1. Grind coconut with salt and water until it turns into a milky white paste.
2. In a hot wok/pan, on medium heat put in 2 Tbsp oil and then add in mustard seeds. When the sputtering starts, add in black gram. When the black gram has slightly changed colour to be more golden add in dried chilli and curry leaves.
3. Cook the spices for another 10 seconds and pour this into the coconut paste.
4. Stir and serve with idli, dosa (tose/tosai)

I am submitting this to Asian Food Fest Indian Subcontinent Month, 

hosted by Alvin of Chef and Sommelier