In one sentence, describe what the following article is about: Place 1 cup (93 g) of freshly grated coconut or coconut flakes, 2 tablespoons of roasted chana dal (split chickpeas), 1 hari mirch (green pepper), 1/2 inch of peeled fresh ginger, and 1/4 cup (59 ml) of water in a small food processor or spice grinder. Close the lid and grind the ingredients until you have a smooth paste. If you want to add a slightly sour taste to the coconut chutney, add 1/2 teaspoon to 1 teaspoon of tamarind paste to the base mixture. Use a spoon to scoop the base mixture into a heat-proof bowl. You can use a tempered glass bowl or a steel bowl. Taste the mixture and add salt according to your taste. The mixture should be a pasty white color. If the mixture is too thick or chunky, stir in another tablespoon or two of water to help smooth the base mixture. Heat 1/2 tablespoon of sesame, sunflower, or peanut oil in a small deep pan on the stove over medium-high heat. When the oil starts shimmering, add 1/2 teaspoon of mustard seeds to the oil. When you hear the mustard seeds crackle, add 1 teaspoon of urad dal and 1/2 teaspoon of cumin seeds. Cook this seasoning until it turns golden. Take care not to burn yourself as these spices cook. The oil may sputter a little, so consider wearing a long sleeved shirt or wearing oven mitts when adding the spices to the hot oil. Add 1 sprig (9 to 10 leaves) of curry leaves, 1 pinch of asafoetida, and 1 whole red chili pepper directly into the tempering seasoning that you have cooking on the stove. Let these ingredients fry in the tempering seasoning until the flavors are released. You'll know the flavors are released when the curry leaves become crisp and the red pepper shrivels a little and turns dark in color. Use oven mitts to hold the pot of your tempering seasoning. Carefully pour the tempering seasoning over the smooth coconut chutney base in your heat-proof bowl. Stir the two mixtures together before it's ready to serve.  The oil will separate, but you can stir it back into the chutney. Use the coconut chutney within a day.
Summary: Grind the base of the coconut chutney. Transfer and taste the base mixture. Heat your tempering seasonings. Add additional flavors to the tempering seasoning. Pour the tempering seasoning over the coconut chutney base.

In one sentence, describe what the following article is about: You should still be pressing and holding down the Home and Volume Up buttons.  ”  ” Your phone will take several minutes to reset itself. Your Samsung Galaxy S3 will reboot and return to its original factory settings.
Summary: Power off your Samsung Galaxy S3. Press and hold down the Home button, the Power button, and the Volume Up button all at the same time. Wait for the phone to vibrate, then release the Power button only. Wait for the Android System Recovery screen to display, then release all keys. Press the Volume Down key to highlight the option that reads, “Wipe data / Factory reset. Press the Power button to select this option. Press the Volume Down key to highlight the option that reads, “Delete all user data. Press the Power button to make your selection. Press the Power button when “Reboot system now” is displayed on-screen.

In one sentence, describe what the following article is about: These are small “v” shaped lines in your seedbed, which you can use to separate seedlings. Using drills allows you to recognize the plants amidst weeds and other plants. Seeds need moist soil to germinate. Plant them according to the seed package directions for starting seeds. This will keep your seedbed from overcrowding before you transplant. Compost the unwanted seedlings.
Summary:
Create “drills” in the soil with a hoe. Water along the length of the seedbed. Sprinkle seedlings just barely into the soil along the drill/row. Thin the seedlings after they germinate and start to grow.