Shredded coconut 1 Cup Chana dal 4 Tablespoons Urad dal (white) 2 Tablespoons Green chilli (chopped) 1 Ginger (chopped) Slice 1 Dry red chillies 2 Curry leaves 10 Coriander leaves 1 Sprig Salt To Taste Tamarind To Taste Mustard seeds 1/2 Teaspoon Cooking oil 2 Tablespoons Asafoetida 1 Pinch Red chilli powder 1/4 Teaspoon
Dry roast the chana dal on medium heat until it changes color and gives out a wonderful aroma. Transfer it to a bowl with little water and keep aside. Next, dry roast the coconuts till they start becoming brown in color and give out an amazing aroma. Keep them aside to cool. Then dry roast ginger and green chilli until they start to caramelize. Keep them aside. Then add coriander leaves with the stems to the dry pan and fry till it wilts. Remove from heat. Add coconut, ginger and green chilli, tamarind and salt to the mixer. Drain the water from chana dal and add dal to the mixer. Add some water and grind it to make a blend. Take out the mixture in a big bowl. Keep aside. Heat the shallow pan on medium heat and add oil. Let it heat and then add mustard seeds. Let them splutter. Add curry leaves and let it cook for about a minute. Next, add asafoetida and dry red chillis. Fry them for about 2 minutes. Turn off the heat and add red chilli powder. Mix well and immediately pour this tempering over the coconut mix. Serve with hot idlis, dosa, upma, uttpam etc. It can be refrigerated for up to 2-3 days.
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