Coconut Chutney-Kobbari Pachchadi-Different taste

I have learned this variety of coconut chutney from my cousin. A very simple and tasty accompaniment for dosa and idli. We make it differently so it really tastes different. 
Preparation Time: 10 mins
Cooking Time: 
Recipe Category: Side Dish
Recipe Cuisine: Andhra
Serves: 4 people

Ingredients:

• Coconut (grated) - 1 tbsp
• Bengal Gram -  1/2 cup
• Green Chillies - 5 or 6 or according to the taste
• Tomato - 1 Large
• Oil - 1 tbsp
• Mustard Seeds - 1tsp
• Cumin Seeds - 1 tsp
• Black gram  - 1 tsp
• Red Chillies - 1 split
• Curry Leaves - 5 to 7
• Coriander Leaves - fistful
• Asafoetida - 1 tsp
• Salt - to taste

Procedure:

1. Heat oil in a kadai. 
2. Add Bengal gram and fry till it turns light brown. Keep it aside.
3. Again heat oil in the same kadai and add tomato and green chillies. And fry them till the tomatoes soften.
4. Allow these to cool down.  
5. In a mixer grinder add grated coconut, salt, fried bengal gram, tomatoes and green chillies. 
6. Grind them to a coarse paste by adding water.
7. Heat oil in another pan, add mustard seeds, cumin seeds, black gram and red chillies.
8. When they crackle add curry leaves and coriander leaves to it. 
9. Add this seasoning to the chutney.
10. Serve this coconut chutney with Dosa, Idly or even with Pongal.