Roasted Bengal Gram Dal and Coriander leaves Chutney Recipe

This chutney goes well with all breakfast eats like Idli and Dosa, so also with Dhokla and short eats. The roasted Bengal Gram Dal adds to the flavour and texture of the chutney.

Ingredients :

  • 100 gms Roasted Bengal Gram Dal/ Daaliya/Hurakadle/Putani
  • 1/4 of a medium sized coconut
  • 7 green chillies
  • 1 sprig curry leaves
  • A small bunch of coriander leaves
  • 1 tsp Tamarind paste
  • Salt

Method :

Powder the roasted Bengal Gram Dal . Tip it along with grated coconut, green chillies, Tamarind paste, salt, Coriander and curry leaves into the blender. Pulse it till a coarse powder is formed. Add water and grind it to the consistency of Chutney. The final mixture should be neither too thick nor watery and should not be too smooth. This Chutney is not seasoned. Serve it with any of the breakfast items.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

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