Coconut Chutney

Ingredients:
1/2 cup dalia
1/3 cup sesame seeds (til)
1/2 cup coconut (fresh or dry)
2 tbsp channa daal
2 tbsp urad daal
1 1/2 tbsp methi seeds (fenugreek seeds)
2 Red or green chillies
1 tbsp oil
tamarind pulp
1/2 tsp sugar or jaggery
pinch of hing (Asafoetida)

For Seasoning
1 tbsp oil
hing (Asafoetida) - a pinch
cumin seeds
mustard seeds
Red chilli
curry leaves


Method



1. Roast all the ingredients ( except the seasoning ) in the oil in the order of daals, methi, sesame seeds, dalia, chilli, coconut.


2. Remove from fire & gring with the tamarind pulp, sugar & salt.


3. Add water according to the texture you need.


4. Transfer the chutney into serving tray.


5. Add the mustard & cumin seeds to the hot oil & when the mustard seeds pop, add hing, turn off the heat & add red chillies, curry leaves & add this to the chutney.


6.This can be served with Dosa, Idli or masala vada .