This chutney has the base of Coconut, goes well with hot rice and a dash of ghee or just had with idly, dosa or even with chapathis and rice flour rotis.
Ingredients:
Oil - 2 teaspoons,
Toor Dal - 1 large handful,
Red Chillies - 10,
Chana Dal - 1/2 teaspoon,
Fenugreek Seeds - 1/4 teaspoon,
Asafoetida - a fat pinch,
Tamarind - 1 marble sized,
Grated Coconut - 1 small cup,
Salt,
Jaggery - 1/2 teaspoon.
Method:
In a kadai heat oil, add all the ingredients except for coconut, salt, tamarind and jaggery.
Fry until the dals are brown in colour.
Add tamarind and fry for a 30 seconds.
Add coconut and fry for a minute. Remove from heat.
Cool the mixture and grind with salt and jaggery.
Grind into a coarse paste with little water.
Enjoy.
Ingredients:
Oil - 2 teaspoons,
Toor Dal - 1 large handful,
Red Chillies - 10,
Chana Dal - 1/2 teaspoon,
Fenugreek Seeds - 1/4 teaspoon,
Asafoetida - a fat pinch,
Tamarind - 1 marble sized,
Grated Coconut - 1 small cup,
Salt,
Jaggery - 1/2 teaspoon.
Method:
In a kadai heat oil, add all the ingredients except for coconut, salt, tamarind and jaggery.
Fry until the dals are brown in colour.
Add tamarind and fry for a 30 seconds.
Add coconut and fry for a minute. Remove from heat.
Cool the mixture and grind with salt and jaggery.
Grind into a coarse paste with little water.
Enjoy.
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