|
Grated coconut |
1 cup |
|
Channa dal |
¼ cup (soaked for ½ hr.) |
|
Green chillies |
3 (small) |
|
Garlic |
1 pod |
|
Ginger |
½ cm cube |
|
Tamarind |
1 small size |
|
Curry leaves |
A few |
|
Salt |
½ teaspoon |
Seasoning
|
|
|
Mustard |
½ teaspoon |
|
Red chillies |
2 |
|
Curry leaves (karivepila) |
1 sprig |
|
Oil |
One tablespoon |
Grind all the ingredients other than those for seasoning into a fairly fine paste. Mix well.
Heat oil, add mustard. When it pops add red chillies, curry leaves. Lower the fire and add the ground chutney. Mix well. Dilute with water into the consistency of thick sauce. Keep on stirring and cook for 4 minutes.
Serve with dosa or idli.
