Special Chutney
coconut oil
gram dal-1 tbsp
dry chilly-10-15
garlic-8
shallots-7
onion-1
curry leaves
tamarind-gooseberry size
coconut-2 tsp
oil
mustard
dry chilly
curry leaves
preparation
Heat a little oil in a pan, add dal, roast it for a minute, add dry chilly, roast it again, then keep aside. Add garlic to the pan, add onion and shallots, add salt, then saute it well, then add tamarind and and coconut, mix it well, then turn off flame. Grind all in a mixie jar, then add some water. Season it with dry chilly, curry leaves and mustard.
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