Most commonly fried gram is used to make this chutney. However if you do not have fried gram, then dry roast peanuts or chana dal and use.
Add chopped or grated coconut, fried gram, garlic, salt , chili and cumin to a blender jar. Blend well adding just 2 to 3 tbsps water.
Scrape the sides and add more water to blend and make a thick smooth chutney. If using frozen coconut then add warm water.
For tempering heat oil in a pan. Add cumin, red chili and urad dal. Fry until the dal turns golden. Then add curry leaves & hing .
Pour it to the idli chutney. Serve with breakfast like idli, dosa, uttapam, pongal or snacks.
If you prefer to store the chutney in the fridge, then add it to glass boxes with air tight jars. You can do a fresh tempering to the chutney when ever you want to use.