Chop the coconut in thin slices as shown. In a grinder, first grind the dalia and green chillies. Now add the sliced coconut, coriander 8 curry leaves, salt and water and grind it to a little coarse paste. Dont over grind it as it will become smooth paste we need little rough.

Add the curd and mix it once again. Now in a small kadai heat the oil and add mustard seeds allowing it to splutter. Then add hing and remaining curry leaves. You can also add whole red chilli. Add the tadka to the chutney.

Serve it chilled with upma, dosa, mendu vada or idli.

Note: you can also add 2 cloves of garlic while grinding to enhance the taste. If you want more thin consistency add more water.