Ingredients:

• 1 cup – Kadale Bele (channa dal)
• 2 cups – fresh coconut, grated
• 6 to 7 – whole Red Chillies
• 2 bunches – Curry leaves
• 2 tsps – Tamarind pulp
• Salt to taste
• 1/2 tsp – Sugar
• For Garnish:
• 1 tsp – oil
• 1 tsp – mustard
• 1 pinch – Asafoetida

Method:

1. Roast kadale bele over low heat till it turns a light golden red.
2. Allow it to cool.
3. Roast red chillies till heated through.
4. Coarsely grind the coconut, roasted kadale bele, curry leaves, tamarind pulp, salt and sugar along with a little water.
5. In a pan, heat some oil.
6. Splutter mustard seeds and asafoetida.
7. Pour the tadka over the chutney.
8. Serve with dosas, idlis or rice.

Recipe courtesy of Sify Bawarchi