Follow these steps for perfect results
split channa dal, yellow
scraped coconut
scraped
Urad Dal, white
red chilies, whole
whole
curry leaf
jaggery
tamarind paste
thick
salt
oil
Heat oil in a wok.
Add chana dal and roast until it changes color.
Add urad dal and red chilies.
Continue roasting until the dals turn pink.
Remove from heat and add coconut, jaggery, tamarind paste, curry leaves and salt.
Let the mixture cool to room temperature.
Grind into a very fine paste, adding water as needed.
Serve with rice, chappati, paratha, idli, or dosa.
Expert advice for the best results
Adjust the amount of red chilies to your spice preference.
For a smoother chutney, soak the dals in warm water for 30 minutes before roasting.
Everything you need to know before you start
5 minutes
Can be made a day ahead and stored in the refrigerator.
Serve in a small bowl as a side dish.
Serve with South Indian dishes like idli, dosa, or vada.
Serve as a condiment with rice or roti.
Pairs well with the spices in the chutney.
Discover the story behind this recipe
Commonly served as a condiment with South Indian meals.
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