Split Bengalgram or chana daal chutney prepared in Iyengar’s style using hing and coconut in the recipe…
A very spicy flavourful cutney which goes well with Tatte idli or plain idlis or dosas…
A very different recipe where there is no use of onions or garlic made..
This recipe was shown in a cookeryshow which i bookmarked and made to serve with my semolina idlis ,which together tasted awesome..
Give this a try and enjoy making and eating 🙂
#easy #quick #sidedish #coconut #chutney #spicy #idli #dosa #instant #cookwithashu
Recipe credit to chef Ranganath
•2 tblsp split bengalgram(chanadaal)
•1 tblsp split blackgram(urddaal)
•2 spring curryleaves
•1/4 tsp asafoetida(hing)
•A small piece tamrind
•8-10 greenchillies (use according to spiciness)
•1/2 cup coconut
•3 tblsp coriander leaves along with tender steam
•Salt to taste
•1 tsp oil for frying
▪Heat kadai add oil addchanadaal fry awhile add urddaal fry both till red and a nice aroma
▪Now add broken chilles fry
▪add all other items one by one fry well for a minute
▪Grind to chutney consistency using water..
▪Enjoy with idli or dosas..
*don’t make chutney watery let it be thick as seen in picture