This chutney is a fragrant combination of coriander, curry leaves and roasted gram dal. Curd is used instead of tamarind as a souring agent. Goes well with Idli and Dosa.
100 gms Dalia/Roasted gram dal
2 sprigs curry leaves
5 green chillies
5 tbsps coriander leaves
4 tbsps thick curds/Yoghurt
2 tsps oil
1 tsp mustard seeds
4-5 curry leaves
Powder the roasyed gram. Add the green chillies, curry leaves, coriander leaves and salt. Dry grind and then tip in the curds and just grind it once on pulse mode. Pour the chutney into a bowl. Adjust consistency by adding a little water if necessary. Heat oil in a pan. Drop in the mustard and after it splutters add the curry leaves. Toss and pour the seasoning into the chutney. Mix well and serve.
Copyright © 2020 by Vinaya Prabhu. All rights reserved.
For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.