Fresh Coconut (1, Grated)
Fresh Ginger (1/2 Cup, Chopped)
Bengal-Gram Dal (1/4 Cup, Roasted)
Fresh Green Chilli (4, Whole) optional
Tamarind Paste (1 Tbsp)
Salt (To Taste)
Water (just enough for blending)
Black Mustard seeds (1 Tbsp)
Dried Red Chilli (2-4, Whole)
Curry Leaves (8-10)
Oil (1 Tbsp)
- Put the first 5 ingredients with water in a blender and make Chutney. Put in a medium bowl and keep aside.
- In a pan heat oil and put mustard seeds and let them turn grey in color and cracle. Then put Dried red chillies and curry leaves. Fry for a minute.
- Now put chutney in it and mix well. Pour back in the bowl.
- Serve with dosa, idli, vada or uttapam.