thenga chammanthi podi/coconut chutney

This isn't the ordinary chutney you eat with dosa and idli. This is the original one that you eat with rice. When it rains, you take the chammnathi podi dubba and take a bit to be eaten with pazhankanji and moru..life is indeed beautiful.
In my house, Akkachi would grind this using the ulakka and kallu. In canada there is no ulakka, or kallu. So I rely on coffee grinder. Do note..my coffee grinder is never used for grinding coffee.. who would want to drink coffee flavoured with onion and chillies

Freshly grated coconut: 2 cups( i buy the frozen one from philippines)
Chilli powder:2 t spn
coriander powder:1 t spn
Fenugreek seeds:1/4 t spn
Cumin seeds:1/4 t spn
Shallots:6
ginger: 1 inch piece( add more ginger if you like the taste)
Tamarind pulp:1 tspn
salt

Heat a woke, add the defrosted coconut and stir, till it is lightly browned, reduce the fire add the chilli and coriander powder, fenugreek seeds,cumin seeds and keep stirring till the coconut is browned. take it off from fire and cool. Grind along with shallots, ginger,and tamraind. Don't add water. The shallots will absorb the oil that is coming out of the coconut. Store in a bottle and keep refrigerated.Will stay in the fridge till you finish eating it!!!.