This is a delicious chutney recipe using roasted gram dal (putani / hurigadale / kadle pappu )with fresh coconut….
When we use this dal with coconut for chutney, it gives a thick texture to the chutney and enhances taste….
Usually this recipe is prepared in hotels of bangalore, mysore, dharwad, hubli ,shimoga,raichur,gulbarga side….
Try this amazing recipe of chutney for any dosas or idlis….
•1/2-1 cup grated coconut
•3 green chillies(can add more or less depending on spicyness )
•1tblsp coriander leaves
•1/4 onion chopped/sliced
•1 garlic flake peeled
•2 tbsp Roasted gram ( Daria dal /hurigadale / kadle pappu/putani)
•salt to taste
•1 tsp oil
•1 tsp mustard seeds
•1/2 tsp urd dal
•1 byadagi chilli broken for seasoning
•1 spring curry leaves
▪Fry coriander leaves(u can also add a tblsp of pudina also) in little oil till lightly fried
▪Grind coconut , green chillies, fried coriander leaves, garlic, ginger, onion , roasted gram add water and grind to a fine paste like.
▪Remove this to a serving bowl.
▪Add salt,water as required and mix well.
▪now give seasoning to this chutney( add seasoning only when its comes to room temperature,note this tip to do with any chutney )
▶In a pan add oil, mustard seeds when it starts to pop add urd dal fry this till golden, add red chillies broken, curry leaves.
▪now your chutney is ready to be served with any dosas or idlis or even with pongal…. but don’t add seasoning for this..
* you can add a tblsp of pudina leaves fried along with coriander leaves, my mother in law adds this sometime for more flavour and colour..
*can even fry greenchilles along with coriander leaves but first add greenchilles fry and switchoff gas and add coriander leaves saute well
*to the same recipe you can omit roasted gram and add fried and peeled peanuts 2tblsp ,5 flakes garlic and omit ginger …its banglore type peanut chutney…
http://cookwithashu.files.wordpress.com banglore hotel style chutney