Bengal Gram and Coconut Chutney can be made spicy by adding more Green Chilies. This spicy chutney goes very well with Idli.
Cuisine: Karnataka
Time Required: 10 Minutes
Ingredients:
1 Cup Coconut
2tbsp Bengal Gram
Few Curry Leaves
5 Green Chilies
1” piece Tamarind
1tsp Oil
Salt to taste
For the seasoning:
2tsp Oil
½ tsp Mustard Seeds
1 Red Chili, Broken
Method:
Heat 1 tsp of Oil and fry the Bengal Gram till they turn reddish brown.
Add Curry leaves and stir for few seconds.
Remove from heat. Grind Coconut, Green Chilies, Bengal Gram/Curry leaves, Tamarind and Salt to a paste.
Remove to a serving bowl. Heat Oil for seasoning and add Mustard Seeds, and when they start to splutter add the Red Chilies and pour this over the Chutney and mix well.
Serve Bengal Gram and Coconut Chutney with Steamed Spicy Kadabu or Dosa and Idli.
