This is a quick chutney that goes well with a lot of dishes.
Makes about 10 servings.
Cucumber : 1
Green chillies : 2
Red chillies : 2
Tamarind paste : 1 teaspoon
Asafoetida (Hing) : a pinch
Fresh grated coconut : ¼ cup
Moong Dal (Hesaru bele) : 1 tablespoon
Curry Leaves : 5 – 8 leaves
Turmeric (Haldi, Arshna) : ½ teaspoon
Urad Dal (Uddin bele) : 1 tablespoon
Mustard seeds (Rai, Sasve) : 1 teaspoon
Vegetable Oil : 2 tablespoons
Soak the moong dal for 2 hours.
Grind the moong dal, green chillies, red chillies and tamarind together.
Add cucumber and grind some more.
In a pan, heat 2 tablespoons of oil. Add mustard.
After the mustard pops, add asafoetida, urad dal, turmeric and curry leaves. Cook until the dal is golden brown.
Add this seasoning to the chutney and stir well.
Recipe Credit : Shanta Rao