Ingredients:
- 2 tsp oil
- 3 tbsp Bengal gram dal
- 4-5 dry red chilies
- ½ tsp asafetida powder
- 6 tbsp grated fresh coconut
- salt to taste
- a small bunch of coriander leaves, chopped fine
For Tempering:
- 2 tsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp black gram dal
- 1 dry red chili, halved
- A few curry leaves
Method:
- Heat 2 tsp oil and fry the Bengal gram dal, red chilies and asafetida powder till the dal turns golden
- Blend in a liquidizer to a fine paste, adding the coconut and salt. Use very little water. Set aside
- Heat 2 tsp oil and add all the ingredients for tempering. When the mustard seeds splutter, add to the ground chutney
- Garnish with the chopped coriander leaves and serve with dosai, idli or vadai