Bengal Gram and Coconut Chutney

Cuisine: Karnataka

Time Required: 10 Minutes


1 Cup Coconut
2tbsp Bengal Gram
Few Curry Leaves
5 Green Chilies
1” piece Tamarind
1tsp Oil
Salt to taste

For the seasoning:
2tsp Oil
½ tsp Mustard Seeds
1 Red Chili, Broken

Heat 1 tsp of Oil and fry the Bengal Gram till they turn reddish brown. Add Curry leaves and stir. Remove from heat. Grind Coconut, Green Chilies, Bengal Gram/Curry leaves, Tamarind and Salt to a paste. Remove to a serving bowl. Heat Oil for seasoning and add Mustard Seeds, and when they start to splutter add the Red Chilies and pour this over the Chutney and mix well.

Serve Bengal Gram and Coconut Chutney with Dosa and Idli.