Ingredients
Premix:
- 1 cup pottukadalai roasted gram
- 1/2 cup coriander leaves
- 1/4 cup dry coconut
- Curry leaves
- 1 teaspoon salt
- 2 green chilies
- Tamarind
- 3 whole garlic cloves
- Turmeric powder a pinch
To Temper:
- 1 tablespoon peanut oil
- 1 teaspoon mustard seeds
- 1 tablespoon urad dal
- 3 red chilies
- Curry leaves
- Asafoetida a pinch
- Ginger powder
Chutney:
- Premix
- Water
Instructions
- Add the ingredients under “Premix” and grind into a slightly coarse powder
- Transfer the premix to a container and cool
- Temper the mustard seeds, urad dal, red chilies, curry leaves, and asafoetida in peanut oil, then transfer the tempered mixture to the container with the premix
- Chutney
- Required chutney powder, add a little hot water; mix well and prepare a thick chutney
- let it rest for 2 minutes, then serve
Video
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Notes
You can also dry roast the coconut until the moisture evaporates; cool it, then grind
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