Chutney pudi tastes great with idli, dosa, toast or with hot steamed rice.
Urad Dal : 1 cup
Chana Dal : ¾ cup
Red Chilies : ¾ cup
Tamarind : Small ball of about 1 diameter
Grated Dry Coconut : 2 cups
Asafoetida (Hing) : pinch
Mustard seeds (Rai, Sasve) : 3 tablespoons
Salt to taste :
Roast the chana dal and urad dal to a light brown color.
Roast the red chilies on low heat.
Roast the coconut until it turns light brown.
Dry the tamarind in a toaster or fry it.
Powder chillies and tamarind together.
Add the dals and continue to grind.
Add the rest of the ingredients and powder well.
Store in a bottle – keeps fresh for six months
Recipe Credit : Shanta Rao