Gather fresh coconut, roasted chana dal, green chilies, and cilantro.

Blend grated coconut, roasted chana dal, green chilies, and cilantro.

Add water gradually for a smooth, creamy consistency.

Tempering: Heat oil, add mustard seeds, urad dal, curry leaves, and red chilies.

Pour the tempering over the blended mixture; mix well.

Season with salt; add a dash of tanginess with tamarind (optional).

Garnish with fresh cilantro before serving

Serve chilled as a delightful side with dosas, idlis, or any South Indian dish.