Ingredients:                                                                                                                                                                                                                  ( Serves – 4)

  • Grated fresh coconut – 100 grams                                  
  • Roasted chana dal (Bengal gram) – 20 grams
  • Garlic cloves – 3 to 4 (10 grams), chopped
  • Green chilies – 1 to 2, chopped (adjust to taste)
  • Ginger – 5 grams, chopped
  • Salt – 5 grams or to taste
  • Water – 100 ml or as needed for grinding

 

For tempering:

  • Oil – 10 ml
  • Mustard seeds – 2 grams
  • Curry leaves – 5 grams
  • Dry red chili – 1
  • Asafoetida – a pinch

 

Method:

  • In a blender, combine grated coconut, roasted chana dal, garlic, green chilies, ginger, salt, and water. Grind to a smooth paste.
  • Transfer the chutney to a serving bowl.
  • Heat oil in a small pan for tempering. Add mustard seeds and let them splutter. Add curry leaves, dry red chili, and a pinch of asafoetida.
  • Pour the tempering over the chutney and mix gently.
  • Serve fresh with idli, dosa, or vada.

 

Prep time – 10 minutes              Cook time – 5 minutes                         Total time – 15 minutes