To begin, in a grinder or blender, add cilantro, cumin seeds, coconut, tamarind pulp, salt, roasted dal, ginger, green chilies, and curry leaves.
Make a smooth paste, adding a little water at the time when necessary, making sure this remains as thick as possible, as this makes it easier to blend.
Once smooth, water can be added, if desired, to reach the preferred consistency; if doing so, adjust the salt.
Mix well and move the coriander coconut chutney to a serving bowl.
In a small pan, start preparing the tempering [tadka].
Heat oil on medium-low heat, and once warm, add mustard seeds.
Once the mustard seeds have popped [will take 30 seconds to one minute], reduce the heat to low.
Add hing [asafoetida], curry leaves, urad dal, and red chilies, mix well for 15-20 seconds, ensuring not to burn any of the ingredients.
Immediately pour the tempering on top of the cilantro coconut chutney.
Serve the green coconut chutney with dosa, idli, pakoras, or as a side dish to other snacks and courses.