Serves- 3
Ingredients: (1 cup= 240 ml approx.)
To make the paste:
Roasted Chana dal(Bengal gram dal)- 8 tbsp
Fresh/ desiccated coconut- 3 tbsp
Garlic- 5 cloves
Ginger- ½ inch, cut into small pieces
Curry Leaves- 6-7
Green chili- 2 (you can add more if you want)Dried whole
red chili- 2
Water- 1/2 of a cup or little extra(150 ml), to grind
Salt- as per taste.
For tempering:
Asafoetida- a generous pinch
Mustard seeds (small) - 1/4th and 1/8th tsp (or a little more than 1/4th tsp)
Curry Leaves- 4-5
Oil- 1 tbsp
How to make:
In a grinder jar, add roasted Chana dal, fresh/ desiccated coconut, garlic, ginger, Curry leaves, green chili, dried whole red chili and water. Grind all ingredients into a smooth paste.
Take them out in a serving bowl. Keep it aside.
Heat a small or tadka pan and add oil to it.
Add mustard seeds and allow then to crackle.
Now lower the heat and add asafetida, curry leaves.
Allow those curry leaves to become crisp, do not burn them.
Now put this tadka on top of the chutney and mix it well.
Serve it with Idly, dosa and any south indian breakfast.