Kobbari Kaya Pacchadi with Chintha Pandu (Coconut Chutney with tamarind)

1 coconut - grated
4 green chilies
5 gms. Tamarind
5 gms. Jaggery (optional)
¼ Tsp turmeric
1 tsp Salt (to taste)

Garnish:

1 tsp urad dal
½ tsp mustard seeds
¼ tsp fenugreek seeds
2 red chilies
¼ tsp asafetida

Heat 1 Tsp oil and fry fenugreek seeds, urad, mustard seeds, and red chilies -- add about 10-15 seconds apart. Add asafetida in the end. Set these aside.
Blend the grated coconut, tamarind, (jaggery, if using), green chilies, turmeric and salt. When it reaches the consistency of chutney, add the garnish and blend gently.