Dry roast 1 teacup of Peanuts on a slow flame, till they start changing color and emit an aroma.
Cool and deskin.
In a small kadhai, heat half a Tsp of Oil.
To this add 2 slit green chillies and a heaped tsp of whole Dhania seeds.
Saute till they change colour.
Cool.
In a blender add the peanuts, the dhania-mirchi, a I inch piece of coconut, half of a medium sized Onion, a tablespoon of Curd a dash of lemon juice, salt to taste and water, depending on the consistency you desire.
Blend together.
The texture should be coarse.
Garnish with tempered red chillies, curry leaves and mustard seeds.