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One of the quick and easy recipe, which goes well with any rice variety. Its a must with sambar rice(bisi bela bath) or any kozhambhu(tamarind gravy) rice at my grandma's place. Checkout the recipe here.
Ingredients:
Split chickpeas (Kadalai paruppu/Channa dal) - 3 tablespoons
Grated coconut - 4-5 tablespoons
Cumin seeds - 1 teaspoon
Cry red chilies - 4-5 (add accordingly to your spice level)
Tamarind - a small piece
Salt to taste
Oil - 1 teaspoon
For tempering:
Oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Black gram (Urad Dal / Uzhunthu) - 1/2 tablespoon
Curry leaves - few
Asafoetida - a pinch
Method:
Heat pan, add oil, fry chana dal, dry chillies, cumin seeds for 2-3 minutes, until they are golden brown and keep aside.
Once it is cool, add these to a mixer, with grated coconut, tamarind, salt and grind to a paste(sprinkle little water if required).
Tempering:
Heat oil in a pan, add mustard seeds once it is hot. Once it splitters, add urad dal, asafoetida and curry leaves.
Fry them until dal turns golden brown. Add it to the chutney and mix well.
Delicious chutney is ready. Can be served with any rice variety.
Goes well with sambhar rice. A picture to drool ;-)
