Beera pottu coconut chutney

Ingredients	Quantity
Beera pottu (peel ridge guard skin)	1 cup
Grated coconut	1 cup
Green chilly	4
Red chilly	6
Garlic cloves	3
Tamarind	To taste
Salt	To taste
Black gram	1 table spoon
Mustard seeds	1 table spoon
Hinge	Pinch
Turmeric	pinch

oil                                                                                2 table spoon

Preparation method

1. Wash the beera pottu and keep it aside.
2. Heat the pan add oil ,when the oil is heated add black gram, mustard seeds, red chili fry it for 1 minute, then add hinge, fry them well and  transfer to  bowl .
3. In the same pan add oil, then beera pottu, green chili, turmeric fry it for 3 minutes then switch off the flame.
4. Let it cool down. put the beera pottu, grated coconut, salt, tamarind, garlic cloves, red chilies, fried seasoning (half of the amount) into the grinder and  grind into a coarse paste. Then add the remaining part of seasoning into the chutney.
5. You can serve with hot plain rice with oil, or dosa