Add 1 tsp oil in a frying pan and saute red chillies in it for a minute.

Add coconut, roasted gram, red chillies, ginger in your grinder and grind it by adding little water to make a smooth paste.

Transfer the content in a bowl, add salt to taste and keep it aside.

Add 1 tsp sesame oil in a small frying pan and when its warm add mustard seeds, white lentil and asafoetida.

When mustard seeds crackle, add curry leaves and saute for few seconds.

Now add it to the coconut chutney and serve.