Curry leaves and coconut chutney

Ingredients:
Grated coconut: 1/2 cup
Green chili: 3-4
Roasted bengal gram: 1/2 cup
Curry leaves: 20-25
Salt to taste
Plain yogurt: 2-3 table spoon
Water: as needed

For tempering:
Oil: 1 tea spoon
Bengal gram dal/ chana dal: 5-6
White split urad dal: 1 tea spoon
Mustard seeds: 1 tea spoon

Preparation:
Take grated coconut, green chili, curry leaves, salt to taste and roasted bengal gram dal in mixture and grind it to make coarse paste.
This is very good to prepare in advance and use it when ever you want for dosa, idli etc. This will last in cold weather for 1-2 week.
When you want to eat along with dosa do the following.

Add plain yogurt and mix well.
Add Water and mix well.
For tempering, take a small round vessel and heat it on medium flame. Add 1 tea spoon of oil. Add urad and channa dal in hot oil.
When dal starts to change color add mustard seeds once splutter add it to chutney.
This chutney can last in cold weather for 2 days.