INGREDIENTS

Oil
Grated Coconut
Bengal Gram Dhal
Red Chillies
Asafoetida Powder
Corriander Leaves
Salt
Mustard Seeds
Cummin Seeds
Black Gram Dhal
Curry Leaves

2 Tea Spoons
6 Table Spoons
3 Table spoons
4-5 Nos
1/2 Tea Spoon
Small Bunch
to Taste
1 Tea Spoon
1 Tea Spoon
1 Tea Spoon
a few

METHOD

1. Heat 2 teaspoons oil and fry the bengal gram dhal, red chillies and asafoetida powder till the dhal turns golden.
2. Blend in a liquidiser to a fine paste, adding the coconut and salt. Use very little water. Set aside.
3. Heat 2 teaspoons oil and add all the ingredients for tempering. When the mustard seeds splutter, add to the ground chutney.
4. Garnish with the chopped coriander leaves and serve with idlies, dosas and vadas

By: Pushpa Bai Jain