My favorite chutney when it comes to a south indian breakfast. I just adore the simplicity of this recipe. Not too many ingredients nor too many steps to be followed, this one is a breeze. But keep in mind that this tastes best when freshly ground. Once stored in the fridge it loses more than 50 percent of its original flavor.Read on for the recipe:
Preparation Time - 10-12 mins
Ingredients - 1 cup bengalgram dal, 1 tbsp split urdal dal, 2/3 cup sliced coconut, 2-3 dry red chilli, 1/2 tsp mustard seeds, 2 sprigs of curry leaves, 2 pinches asafoetida (hing), 3 tsp oil, salt to taste.
Preparation - Heat 2 tsp oil in a wok. Add the urad dal first and fry for 2 mins or till it turns a little brown. Add the bengalgram dal and fry for another 1 minute. Remove from the wok (Important else it gets over-fried) into a plate and allow to cool down a bit (I prefer to grind it when it is still warm).
Transfer into a grinder cup along with 1 red chilli and salt. Grind into a fine powder.
Now add the coconut pieces and dry grind first. Then add the required amount of water and grind again. Remove into a serving vessel.
Tempering - Heat the remaining oil in a wok. Add the mustard seeds and once it starts spluttering, add asafoetida, red chilli and curry leaves. Remove from flame after 10 seconds. Pour this mix over the chutney and stir in.
Serve with Dosa/Idli/Vada/Uttapam.
Preparation Time - 10-12 mins
Ingredients - 1 cup bengalgram dal, 1 tbsp split urdal dal, 2/3 cup sliced coconut, 2-3 dry red chilli, 1/2 tsp mustard seeds, 2 sprigs of curry leaves, 2 pinches asafoetida (hing), 3 tsp oil, salt to taste.
Preparation - Heat 2 tsp oil in a wok. Add the urad dal first and fry for 2 mins or till it turns a little brown. Add the bengalgram dal and fry for another 1 minute. Remove from the wok (Important else it gets over-fried) into a plate and allow to cool down a bit (I prefer to grind it when it is still warm).
Transfer into a grinder cup along with 1 red chilli and salt. Grind into a fine powder.
Now add the coconut pieces and dry grind first. Then add the required amount of water and grind again. Remove into a serving vessel.
Tempering - Heat the remaining oil in a wok. Add the mustard seeds and once it starts spluttering, add asafoetida, red chilli and curry leaves. Remove from flame after 10 seconds. Pour this mix over the chutney and stir in.
Serve with Dosa/Idli/Vada/Uttapam.
