Ingredients
Scale
For the chutney
- 1/4 cup horsegram
- 2-3 dry red chillies
- ½ teaspoon salt
- ½ teaspoon tamarind
- ½ teaspoon jaggery
- ⅓ cup fresh shredded coconut
- 1/2 cup water to grind
- a pinch of asafoetida (hing)
For tempering the chutney
- 1 teaspoon gingely oil (Indian sesame oil)
- 1/4 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- 1 sprig curry leaves
Instructions
For the chutney
- Dry roast the lentils on a low flame until the colour of the lentil darkens and the lentil start to crackle here and there. Set aside on a plate to cool.
- Also, dry roast the red chillies until fragrant.
- Take a mixie and add in all the ingredients for the chutney along with the roasted lentils and chillies.
- Add water and grind to a smooth paste.
For tempering the chutney
- Heat oil in a pan and add in the urad dal and mustard seeds. Let the mustard seeds crackle. Add in the curry leaves to the oil and roast for a few seconds.
- Add the tempering to the chutney and serve with idli or dosa.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Chutney
- Cuisine: Tamilnadu