1 tbsp Oil
¼ cup Chana Dal
10 Curry Leaves
4 Kashmiri Dry Red Chillies
½ cup Fresh Grated Coconut
Tamarind , Small ball size
Salt
Tempering
1 tbsp oil
¼ tsp Mustard seeds
6 tsp Curry Leaves
1 Dry red Chillies
¼ tsp Urad Dal
1
In a pan, add Oil. Once the oil is hot, add chana dal and roast it till it turns golden brown.
2
To this add curry leaves and Kashmiri red chillies and saute for a minute. After sauteing, keep it aside and allow it to cool.
3
Grind these ingredients into a smooth paste along with grated coconut, tamarind, and salt with 1/4 to 1/2 cup water.
4
In a tempering pan, add oil, urad dal , chillies and curry leaves once the pan is hot and later top it on the chutney.
Ingredients
1 tbsp Oil
¼ cup Chana Dal
10 Curry Leaves
4 Kashmiri Dry Red Chillies
½ cup Fresh Grated Coconut
Tamarind , Small ball size
Salt
Tempering
1 tbsp oil
¼ tsp Mustard seeds
6 tsp Curry Leaves
1 Dry red Chillies
¼ tsp Urad Dal