Ingredients:

• Channa Dal – 1 cup
• Urad Dal – 1/2 cup
• Dry Grated Coconut – 1 cup
• Dry Red Chillies – 8 – 10
• Fenugreek Seeds – 1/2 tsp
• Tamarind – 10 g
• Jaggery – according to taste
• Asafetida – 1/4 tsp
• Vegetable oil – 1 tsp
• Salt – according to taste

Method:

1. Soak tamarind in 2 cups of water.
2. Heat oil and add asafoetida and fenugreek seeds. Fry the seeds till they are brown.
3. Add channa dal , urad dal and red chillies in the same pan and roast them till they are golden brown.
4. After emptying the pan, roast dry coconut till golden brown.
5. Keep this aside till it cools down.
6. Squeeze tamarind to get juice.
7. Add jaggery and roasted dals into the tamarind juice and allow it to soak for 2 – 3 hours for easy grinding.
8. Add salt according to taste.
9. Grind it into a rough paste.
10. Serve with idlis, white rice, dosas.
11. For tempering: heat oil in a pan , add mustard seeds and allow it to splutter.
12. Add curry leaves to the heated oil.
13. Pour the seasoning over the chutney before serving.

Recipe courtesy of B Panchamukhi