Ingredients:

• 1 cup – roasted Channa dal (putnala pappu)
• 1/3 cup – sesame seeds)
• 1/2 cup – Coconut (fresh or dry)
• 2 tbsp – Channa dal
• 2 tbsp – Urad Dal
• 1.5 tbsp – Fenugreek seeds
• Green chillies – to taste
• 1 tbsp – oil
• Tamarind pulp
• 1/2 tsp – Sugar
• A pinch – Asafoetida
• For Seasoning:
• 1 tbsp – oil
• Asafoetida – a pinch
• A few – Cumin seeds
• A few – Mustard Seeds
• 1 – Red Chilli
• A few – Curry leaves or Coriander leaves

Method:

1. Heat oil and fry the dals, fenugreek, sesame seeds, roasted channa dal, chillies and coconut.
2. Remove from fire and grind with the tamarind pulp, sugar and salt.
3. Add water as required.
4. Transfer the chutney into a serving tray.
5. Add the mustard and cumin seeds to the hot oil. When the mustard seeds pop, add asafoetida and turn off the eat.
6. Add red chillies and curry leaves to the seasoning.
7. Add this to the chutney.
8. Served with dosa, idli, masala vada or rice.

Recipe courtesy of Kavitha Kumar