Coconut beet root chutney

My dear hubby really like coconut chutney. For the longest time after marriage I did not make it because I was more of a Peanut chutney . Then once I started making the coconut chutney, I keep mixing it with different things and they are all super yummy

Coconut Beet Root Chutney (Coconut and beet root dipping sauce for Idli)

Coconut Beet root chutney

Ingredients:

1. 1 cups fresh coconut pieces
2. 1-11/2 cup juice from a small lemon sized tamarind
3. 1 jalapeno or Serrano chilli chopped
4. 1 cup canned beet root drained
5. 1 teaspoon cumin divided
6. 1/2 teaspoon each of urad dal, chana dal (soaked in water for 10 minutes),  salt
7. 1/2 tablespoon oil
8. 1-2 dried red chillies broken
9. few curry leaves
10. 1 garlic pod chopped
11. 1 tablespoon oil divided

Heat 1/2 the oil in a pan and add the cumin, urad dal and chana dal and fry for a minute. Add the garlic pod and fry for a minute. Add the beet root and green chillies and fry for 5 minutes. Let it cool and grind together with coconut and salt with tamarind water into almost a smooth paste.

Optional:

 In a pan heat the oil and fry all the remaining things (for tempering) until they start to splutter. Add asafoetida at the end and fry for one more minute. Add this to the top of the coconut chutney. Enjoy with hot fluffy rice or idli or carrot idli or  dosa or Ravva Dosa or Gaarelu