Coconut Chutney with Roasted Chana Dal recipe
6 red - chilli
1 pinch - asafoetida
1 handful split black gram
4 tablespoon - vegetable oil
100 gm - roasted chana dal
1 pinch - mustard seeds
1 dash - curry leaves
1 cup - water
> Grate the coconut in a bowl. Put the grated coconut, roasted chana, and red chilies into a mixer grinder. To this, add a small quantity of water and grind it once again. Add more water along with salt, blend well for a better consistency. Transfer the coconut chutney in a bowl and keep aside.
> Put a saucepan on medium flame and heat vegetable oil in it. When the oil is hot enough add mustard seeds, asafoetida and urad dal and let them temper for a few seconds. The tempering for the chutney is prepared. Swith off the flame and pour it over the chutney. Stir once and serve fresh with piping hot idlis or a crispy dosa.
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