Ingredients
Coconut - 2 cups
Dry red chillis - 10
Channa dal - 2 tbsp (What is channa dal?)
Water - 1 cup
Mustard seeds - 1/4 tsp
Vegetable oil - 1 tsp
Salt - to taste
Use shredded coconut available in the frozen food section of most ethnic supermarkets.
Roast the channa dal on a medium heat.
Roast for 5 minutes till the channa dals are slightly browned, like in the picture below.
Put the coconut, red chillies, roasted channa dal and salt to taste in a blender. Add 1 cup of water and blend to a smooth paste.
Blend to a smooth paste. Transfer chutney to a serving bowl.
Heat the 1 tsp oil in a small pan to a high heat. Put the mustard seeds in. Cover the utensil and let the seeds pop. Pour over the chutney.
This goes very well with dosas or idlis.
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