Ingredients:
To grind
Grated Coconut: 1 cup
Puffed Bengal Gram (Dhalia/Pottu Kadalai): 1 tbsp
Ginger: 1 inch
Green Chilies: 3
Curry Leaves: 1
Tamarind: 1½ Inch
Salt: to taste
For Tempering:
Oil: 1 tsp
Mustard Seeds: ½ tsp
Curry Leaves: 10-12
Asafoetida: 1 pinch
Method:
Grind all the ingredients listed under “to grind” (for about 30 seconds). Add enough water and grind it a little coarse.
Heat oil on a pan, add mustard seeds. When it crackles, add curry leaves and asafoetida. Pour this whole mixture into the ground chutney, mix it well.
Done!
Serve with Dosa, Idli, Uthappa
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