Ingredients
- 1 cup grated coconut
- ¼ cup roasted split Bengal gram (chana dal)
- Unrefined salt to taste
- 1 tsp mustard seeds
- 6 – 8 curry leaves
- ¼ tsp asafoetida (hing)
- 2 green or red chillies (increase or reduce according to preference)
- 1 tsp split black gram (urad dal)
This simple chutney goes well with idlis and dosas.
Grind coconut, roasted chana dal and salt in a blender. Add water as needed. Roast all ingredients for tempering and add to the ground coconut-chana dal mixture. Mix and serve.
Serves 3 – 4
