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Coconut-dalia Chutney

  • 4servings
  • 15minutes

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Source: fullmeals.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup Dalia(Split-Roasted chana Dal / Putnalu)

  2. 1/2 cup (grated) Coconut

  3. 2 (medium) Green chilies(if they are very spicy, otherwise, 3)

  4. (3to 4 medium length) Tamarind (flakes /cleaned and soaked in little water)

  5. Garlic flake 1

  6. 1 tbsp (Roasted) peanuts(Just to enhance the taste, optional)

  7. Salt to taste

  8. For Tempering:

  9. 2 tsp Black gram (Minappappu)

  10. 1 tsp Mustard seeds (Aavalu)

  11. 1 tsp Cumin seeds (Jeera)

  12. 2 tsp Chana dal (Pachi senaga pappu)

  13. (Few) curry leaves

  14. 1 Red chilli

  15. (A pinch of ) Hing powder

  16. 1 tbsp oil

Instructions Jump to Ingredients ↑

  1. Add all the ingredients in a mixi jar are make a fine paste of it adding little water in between. Bring it to a semi-thick consistency.

  2. Collect it in a bowl.

  3. Heat a small pan, add oil, when the oil gets heated up, add all the listed tempering ingredients(in an order- first Chana dal, after 5 secs, add black gram, then jeera and mustard seeds, at the end and once- curry leaves, torn red chilli pieces and hing). Let them turn into golden brown and then add it to the above made chutney.

  4. Mix well and serve with Dosa/Idli/Upma/Snacks(like.. pakoras, bajji)

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