Another variety of chutney served as an accompaniment with South Indian breakfasts 🍳.
It is loaded with indulging flavours of garlic, roasted red chilies and roasted lentils.
Here is the recipe
2 tsp Channa dal
2 tsp Urad dal
1 inch piece of Tamarind
4 cloves of Garlic (diced)
4 Green chilies
1 Whole red chili
1/2 cup Desiccated coconut powder
2 tsp oil
3/4 cup water
1 tsp oil
1/2 tsp Mustard seeds
A sprig of Curry Leaves
- Heat oil in a pan. Add Urad dal and Channa dal. Fry until it is golden brown.
- Then add garlic, green chilies , red chilies and tamarind. Sauté until garlic starts to turn brown. Set aside and cool.
- Grind together roster ingredients, coconut, salt and water into a smooth paste
- As an optional step, you can add tempering with 1 tsp oil, 1/2 tsp mustard seeds and 4-5 curry leaves. Pour the seasoning on top of chutney. Serve with any kind of South Indian breakfast.