First clean the coriander, curry and mint leaves in running water. Keep them aside until use. Now heat a pan with ¼ tsp oil, add the urad dal, chana dal and saute until they turn golden brown.
Turn off the flame. Then add the asafoetida, fresh grated coconut, garlic, green chilli, coriander, curry, mint leaves and saute for 1 minute until the leaves are wilted. The warmth of the pan should be more than enough to wilt them.
Now let this mixture cool down and come to room temperature. Once cooled, add them to the mixie/blender along with tamarind, salt and roasted gram. Grind them into a coarse paste by adding sufficient water. Transfer to the serving bowl.
Now to temper the chutney, heat a pan with oil. Add the mustard and once it splutters, add the other ingredients listed under "To temper" and saute until the dal turns golden brown. Turn off the flame and add the tempering to the prepared chutney and mix well.
Enjoy as a side for dosa/idli.
Notes | FAQ
- Adjust the water quantity according to your desired consistency for chutney. I like mine thick.- Do adjust the spiciness according to your desire.- Freshly grated coconut gives the best taste to the chutney. However you can also replace it with frozen shredded coconut after thawing it.