Rinse the coriander leaves in cold water and chop them roughly. Set aside.

In a blender, add the chopped coriander leaves, grated coconut, green chilies, roasted chana dal, ginger, garlic, cumin seeds, and salt. Add a little water and blend to a smooth paste. You can add more water if required.

Transfer the chutney to a bowl and add lime juice or tamarind pulp as per your preference. Mix well.

Taste the chutney and adjust the seasoning if needed.

Serve the coriander chutney with dosa, idli, vada, or any other dish of your choice. Store any leftovers in an airtight container in the refrigerator for up to a week.