Ginger Pachadi with Coconut

Ingredients
1 cup coconut scrape
1 spoon ginger pieces
1/4th tsp tamarind pulp
4 green chillies
salt to taste
Poppu
1 spoon oil
1/2 tsp mustard
1/2 tsp minapappu
Few curry leaves
1 red chilli
Method
Grind coconut, ginger, tamarind, salt and chilies to a smooth paste adding required amount of water.
Heat oil and add mustard seeds.
When they start popping, add urad dal.
When dal turns slightly brownish, add curry leaves, broken red chilies.
Fry for a little while.
Pour this seasoning over chutney.
Serve the chutney with dosa or idli.