Time to cook
A traditional South Indian condiment made by blending fresh coconut meat with chilies, cumin, ginger, and salt. It can be served as a side dish with idli, dosa, vada and Pongal.
Roasted Chana Dal - Split Lentils
Red Chilli Pepper
Take freshly grated coconut in a grinder jar.
Add the green chili and ginger.
Add roasted chana dal and salt as per taste. Add water.
Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add more water.
Remove the chutney in a heatproof bowl.
Heat oil in a small pan. Add mustard seeds.
When the mustard seeds begin to splutter, add cumin seeds (jeera) and urad dal and fry till the dal starts becoming golden and aromatic.
Then add the curry leaves, red chili and asafoetida.
Fry for a couple of seconds till the curry leaves become crisp and the red chilies change color.
Switch off the heat and pour the tempering on the chutney.