Oil – 1 Tablespoon
Tomato, chopped – 3 medium
Chana dal(yellow gram) – 1 Tablespoon
White urad dal – 1 Tablespoon
Curry leaves – 4 to 5
Garlic cloves – 4 to 5
Dry red chilly – 5 to 6
Fresh Coconut, chopped – 2 Tablespoon
Ingredients for Tempering:
Oil – 2 Tablespoons
Mustard seeds – 1 Teaspoon
Curry leaves – 3 to 4
Hing(asafoetida) – ¼ Teaspoon
Heat oil in kadai, add chana dal and urad dal, sauté for 15 seconds.
Add curry leaves, dry red chilly, garlic, tomato, mix well, sauté for 3 to 4 minutes.
Take this mixture in mixi bowl, add fresh coconut and blend well in smooth paste.
Heat oil in tadka pan, add mustard seeds, let them spullter. Switch off the flame and add curry leaves and hing into tadka pan and mix well.
Pour this tadka over smooth paste and mix well.
Take serving bowl, pour this chutney and garnish with curry leave.