Coconut - 1 cup, grated
Roasted Channa Dhal - 1/4 cup
Green Chilli - 4
Tamarind - a small pc.
Cumin seeds - 1 tsp
Ginger - a small pc.
Garlic - 2 cloves
Cilantro (optional)
Salt
For Tempering:
Oil - 1 tbsp.
Mustard - 1 tsp
Urad Dhal - 1/2 tsp
Asafetida - 1/8 tsp
Shallots - 1, chopped
Curry Leaves
Red Chilli - 2
In a blender add the Coconut along with roasted Channa Dhal, Green Chilli, Tamarind, Cilantro (optional), Ginger, Garlic and required Salt. Grind this mixture to a fine paste and keep aside.
Temper Mustard, Urad Dhal, Asafetida, Shallots, Curry Leaves and Red Chilli in hot Oil and add to the above Chutney.
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