Thenga Thogayal/ Spicy Coconut lentil chutney

Thengai thogayal is a kind of chutney made with cocoonut and urad dal from Tamil Nadu(South India) cuisine. Coconut thogayal mixed with hot rice and ghee/ gingely oil along with roasted papad makes a great combination although this can be used as side dish for idlis and dosas. I learnt this recipe from my mother-in-law. She is expert in making all south Indian dishes. The recipe is very simple and it just takes five minutes to get it done.
 Now lets take a look at the ingretients.

Ingredients:
Shreded coconut- 1 cup
Tamarind- a goose berry size
Urad dal- 1 tbsp
Hing- 1/4 tsp
Red chillies- 4 (adjust according to your spice level)
curry leaves- one string
salt to taste
oil- 1 tsp

Method:
Heat oil in a pan and add urad dal, red chillies, hing and fry it until the urad dal turns golden brown. Add the shredded coconut and curry leaves and fry them for 1 minute. Transfer the contents to a blending jar and allow it to cool. Remove the seeds from tamarind and add them. Add the required amount of salt. Grind them into a coarse paste with 1/2 a cup of water. Make sure the paste is thick. Do not add too much of water.