Spicy Chutney - A recipe from South India

A chutney that can be had with dosa or idly. (A great side dish for a rainy day).

Bengal Gram Dal - 1/2 cup
Green Chillies - 10 nos
Ghee - 4 tbsp
Grated coconut - from 1 medium sized
Curry Leaves - 1/2 cup
Coriander Leaves - 1/2 cup
Mustard seeds - for tempering
Salt to taste

Fry Bengal gram in 1 tbsp of ghee till it becomes light brown. Add the green chillies and fry them too. Add curry leaves and toss it around. Remove from flame and add the grated coconut to the hot pan.

Grind everything together along with coriander leaves and salt.

Chop the remaining curry leaves and add it to the chutney. Add another tbsp of ghee and when hot add the mustard seeds when it splutters pour on top of the curry leaves.

Store in dry container. Can be refrigerated and used for 3 to 4 days.

Can also be had with rice to make mixed rice or with curd rice as accompaniment.

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