Chutney prepared using Bengal Gram and Split Black Gram.
Time Required: 10 Minutes
1 Cup Fresh Coconut
1tbsp Kadlebele / Bengal Gram
1/2 tbsp Uddinabele / Black Gram Split(Urad Dal)
1/4 tsp Hing / Asafoetida
6 Dry Red Chilies
1tbsp Tamarind Pulp
Salt to taste
For the Seasoning:
1tsp Mustard Seeds
Few Curry Leaves
Roast Bengal Gram, Urad Dal, Hing, Red Chilies, and Coconut in little Oil until they change color.
Grind Coconut, the fried ingredients, Tamarind pulp and salt to a paste. Add more water if needed.
Heat Oil and add Mustard Seeds and when they splutter add Curry leaves and pour this seasoning over the Chutney and mix well.
Serve Kadlebele Uddinabele Chutney with hot Rice and Ghee or Raw Oil or Dosa or Idli.