Bengal Gram and Coconut Chutney can be made spicy by adding more Green Chilies. This spicy chutney goes very well with Idli.
Time Required: 10 Minutes
1 Cup Coconut
2tbsp Bengal Gram
Few Curry Leaves
5 Green Chilies
1” piece Tamarind
Salt to taste
For the seasoning:
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 for few seconds.
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.