In a blender or food processor, combine coriander leaves, coconut, green chilies, ginger, roasted chana dal, lemon juice, and salt.
Blend the ingredients into a smooth paste, adding a little water as needed to achieve the desired consistency.
Transfer the chutney to a serving bowl.
For tempering:
Heat oil in a small pan over medium heat.
Add mustard seeds and let them splutter.
Add asafoetida and curry leaves, and sauté for a few seconds.
Pour the tempering over the prepared chutney.
Your flavorful Kothambari Chutney is ready to be enjoyed with dosa, idli, or any other South Indian dish. Enjoy!
