Ingredients
Grated coconut - 1 cup
Roasted chana dal/ Pottukadala - 1/2 cup
Dry red chillies - 4 nos
Ginger, chopped- 1 tbsp
Garlic cloves - 6 cloves
Tamarind - as needed
Salt as needed
Water for grinding
For tempering
Coconut Oil - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Dry red chillies - 2 Nos
Asafoetida - a pinch
Curry leaves - 1 sprig
Method
Heat 1 tsp oil in a pan, Roast dry red chillies. But do not allow to change the colour of red chillies.
Roast chana dal and keep aside.
Grind grated coconut, roasted chana dal/ dry red chillies, ginger, garlic cloves tamarind, Salt with water to a coarse paste. Transfer the chutney into a bowl.
Heat oil in a pan. Allow mustard seeds to Splutter. , Now add cumin seeds, dry red chillies, asafoetida and curry leaves. Pour this over the chutney . Mix well. Serve the chutney with idli, dosa vada
