Ingredients
1 tablespoon urad dal (split black lentils)
1 tablespoon chana dal (Split bengal gram)
1/2 teaspoon cumin
5 kashmiri chilles (dried)
1 cup fresh dessicated coconut
1/4 teaspoon tamarind paste
you can use fresh tamarind too - just take a small ball of tamarind and let it soak in water and then extract the juice
and use it
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal (for tempering)
1/2 teaspoon cumin (for tempering)
7 to 8 curry leaves
1/4 teaspoon asafoetida
2 tablespoons oil (I used coconut oil)
1/2 teaspoon sugar
salt to taste
Method
In a Karahi add 1 tablespoon oil. When it gets hot, add the bengal gram to it and let it fry on medium heat until it gets a nice golden color. To this then add the urad dal and the cumin and fry till the urad dal gets a golden color. Now add 4 kashmiri chillies (remove stem) and shut the heat. Add the coconut to this mixture and mix well and let it cool. Once the mixture gets cold, add it to a blender/mixer along with tamarind paste, sugar, salt and about 1/4 cup water and blend into a chutney. Add more water - little by llittle, if the mixture is too thick. remove it into a serving bowl. In a karahi add the remaining 1 tablespoon oil. When it gets hot add the mustard seeds and let it splutter, now add the cumin and the curry leaves and 1 kashmiri chilli and the asafoetida. Temper the chutney with this mixture. Just before serving, mix well. Serve this chutney with idlis, dosas, vada etc.
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