Ingredients
-
1/2
-
2
-
3
-
3/4
-
1
-
1
-
1
-
3
-
-
-
-
-
-
-
Directions
Coconut-Lentil Chutney, This is a one really easy and incredibly tasty chutney This is my mom’s recipe and no one makes it better, honest 🙂 Store the chutney in the refrigerator (for not longer than a day; after that it usually goes bad), unless using it immediately, since the coconut makes it very perishable , This was good i tried with and without the tamrin it is better tasting with the tamrin used paste in mine, I added a lime size ball of tamarind while grinding the resultant taste was excellent; just like the one we get at the udipi restuarant here in Mumbai
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Steps
|
1
Done
|
In a Small Frying Pan, Take 1/2 Tsp Oil and Fry the Chickpeas Till It Turns Slightly Brown. |
|
2
Done
|
After It Cools, Grind It With Grated Coconut, Green Chillies and Salt in a Mixer. |
|
3
Done
|
Slowly Add Water While Grinding. |
|
4
Done
|
the Consistency of the Mixture Should Be Akin to That of Ketchup. |
|
5
Done
|
Now, in the Same Frying Pan, Heat the Remaining 1/2 Tsp of Oil, Add the Mustard Seeds, Split Black Gram and Curry Leaves. |
|
6
Done
|
When the Mustard Sputters, Add This to the Ground Coconut Mixture. |
|
7
Done
|
Serve This Chutney With Idlis or Dosas. |
