Follow these steps for perfect results
oil
chana dal
dry red chillies
soaked
lemon juice
salt
to taste
coconut powder
curry leaves
ginger
cut
Heat oil in a pan.
Add chana dal and roast until golden brown.
Remove chana dal and let it cool.
Soak dry red chilies in hot water for 30 minutes.
In a mixer grinder, combine roasted chana dal, soaked red chilies, tamarind pulp, salt, coconut, curry leaves, ginger, and water.
Grind into a smooth paste.
Transfer to a bowl and serve.
Expert advice for the best results
Adjust the number of red chilies to control the spice level.
Roast the chana dal on low heat to prevent burning.
Add a small piece of jaggery for a hint of sweetness.
Everything you need to know before you start
5 mins
Can be made 1-2 days in advance.
Serve in a small bowl, garnish with a curry leaf.
Serve with dosa, idli, or uttapam.
Serve as a side dish with rice and curry.
Spiced tea complements the spicy chutney.
Discover the story behind this recipe
A common accompaniment in South Indian cuisine.
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