Tuesday, May 29, 2012

Spicy Coconut Toor dhal Chutney

Fresh grated coconut 4 tsp
Toor dhal 1/2 cup
Dry Red chilly 2
Mustard 1/2 tsp
Cumin Seeds 1/2 tsp
Hing 1/4 tsp
Jaggery marble size
Tamarind juice 2 tsp
Salt as per taste
Oil 1 tsp
Curry leaves few

Dry roast cumin seeds and mustard in a pan for 3mins or until aromatic and keep aside.
In the same pan add 2 drops of oil and roast toor dhal until golden brown and keep aside.
To the mixer add coconut, tamarind juice, roasted cumin seeds, mustard, toor dhal, dry red chilly, jaggery, salt with little water to fine fine paste.
Heat remaining oil in a pan add mustard, curry leaves and hing fry and pour on the chutney.
Serve Spicy coconut toor dhal with idlis and dosas.

No comments:

Post a Comment