Chutney is a mainstay in any South Indian breakfast spread. I normally prepare the subtly flavoured coconut chutney, but yesterday, I decided to try a spicy version instead. It tasted darn good!
Even as a sambar lover, I vouched for this chutney as an apt accompaniment to idli and dosa. But what truly surprised me was how much I enjoyed it with plain rice and a dollop of ghee!
INGREDIENTS :
TOOR DAL- 2 TSP
GRAM DAL- 3 TSP
URAD DAL- 3 TSP
COCONUT GRATINGS- 1 CUP
RED CHILLIES- 4-5
GINGER- SMALL PIECE
GARLIC CLOVES-4-5
TAMARIND-GOOSEBERRY SIZE
ONION- 1
CURRY LEAVES- 2 SPRIGS
SALT TO TASTE
FOR SEASONING:
OIL- 2 TSP
MUSTARD-3/4 TSP
ASAFOETIDA- 3/4 TSP
CURRY LEAVES- 1 SPRIG
PROCEDURE
1. In a pan heat oil and roast all the lentils.Then add in the red chillies and roast well.
2.In the remaining oil roast coconut,chopped onions,ginger,garlic,curry leaves and roast well
3.Roast tamarind to soften it .Allow the roasted ingredients to cool.
4. Take all the roasted ingredients in a mixer jar along with water and grind to thick paste.
5. Add the seasoning to the prepared chutney and mix well.
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