Coconut chutney may get most of the attention, but roasted chana dal makes a deliciously nutty alternative. Known in many South Indian kitchens as roasted gram or putnala chutney, it is thick, mildly spicy and wonderfully versatile.
A quick tempering of mustard seeds and curry leaves gives it an extra burst of flavour.
Ingredients
½ cup roasted chana dal
2 tbsp fresh grated coconut
2 green chillies
½ inch ginger
½ tsp cumin seeds
A small piece of tamarind
Salt to taste
Water, as required
For tempering
1 tsp oil
½ tsp mustard seeds
6 to 8 curry leaves
1 dry red chilli
A pinch of hing
Preparations
Add roasted chana dal, coconut, green chillies, ginger, cumin, tamarind and salt to a blender.
Add a little water and grind until smooth.
Add more water gradually to get your preferred consistency.
Heat oil in a small pan.
Add mustard seeds and let them crackle.
Add curry leaves, dry red chilli and hing.
Pour the tempering over the chutney and mix.
Useful Tip- Add water little by little while grinding. Keep it thick for idli and dosa, or make it slightly thinner for upma.
Goes well with- Idli, dosa, vada, upma, Pongal or paniyaram.
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