Ingredients:

• Bhaji Chillies – 200 gms
• Urad Dal – 1.5 tsp
• Channa Dal – 1 tbsp
• Jeera – 1 tsp
• Garlic Pods (peeled) – 5
• Tamarind Paste – 1 tsp
• Til – 2 tbsp
• Dry Fried, Salt
• Mustard Seeds – 1/4 tsp
• Oil – 1 tbsp
• Curry Patta leaves – 6 to 8
• Red Chilli (small) – 1
• Chopped Coriander leaves – 1 tsp

Method:

1. Slit chillies, remove seeds and fry in a tsp of oil, remove (if you want it more spicy, do not remove the seeds completely).
2. In the same pan, fry half the quantity of dals and jeera.
3. Grind the dals, til, salt, garlic to a course paste.
4. Add chillies, tamarind paste, and grind it in a mixie for 1/2 to 1 min to get a course paste.
5. Prepare tempering with remaining dals and mustard, red chilli and curry leaves, pour this over the prepared chutney.
6. Add coriander and mix, check salt and serve with dosa/idli/pongal.

Recipe courtesy of Uma Devi Ramachandra