Grate 1 cup of fresh coconut and set aside.
In a mixer grinder, add the grated coconut, 2-3 green chillies, 1/4 cup roasted gram (pottukadalai), a small piece of tamarind, and salt to taste. Grind the mixture to a smooth paste, adding water as needed to achieve the desired consistency.
For the tempering, heat 1 tablespoon of oil in a small pan. Add 1/2 teaspoon of mustard seeds and let them splutter.
Add 1/2 teaspoon of urad dal, a pinch of asafoetida (hing), and 1-2 dried red chillies. Fry until the urad dal turns golden brown.
Add a few curry leaves and sauté for a few seconds.
Pour the tempering over the prepared coconut chutney and mix well.