This chutney goes well with idli and dosa.
Makes about 10 servings.
Fresh grated coconut : ½ cup
Green chillies : 5 – 6
Putani (Dalia) : 2 tablespoons
Tamarind paste : ½ teaspoon
Mustard seeds (Rai, Sasve) : 1 teaspoon
Asafoetida (Hing) : ¼ teaspoon
Vegetable Oil : 4 teaspoons
Curry leaves : 5 – 8
Salt to taste :
Dry fry the puttani (dalia), and green chillies for a couple of minutes on medium heat.
Add the fresh grated coconut, salt, tamarind paste, and grind everything together to a smooth paste.
In a pan, heat 2 tablespoons of oil. Add mustard.
After the mustard pops, add asafoetida and curry leaves.
Pour the seasoning over the chutney.
Recipe Credit : Shanta Rao