This roasted gram Chutney stays good for atleast two days in the fridge as it doesn’t contain coconut. It’s to be ground coarse. Very little or no water is added while grinding. Here I have used a little water as I would be finishing it off at breakfast. It is an Ideal accompaniment to Dosa, Idli and other Urad preparations. I thank my friend Prabha Ramapriya for this wonderful recipe.
100 gms/ half cup of roasted gram
6 green chillies
Pea sized piece of Hing/ asafoetida
2 sprigs curry leaves
A small bunch of coriander leaves
15 leaves of mint
1 tbsp oil
1/2 tsp mustard
1 tsp tamarind paste
Heat oil in a pan. Drop in the mustard. After it splutters add the green chillies and curry leaves. Toss till the chillies change colour. Drop in the roasted gram and saute for a few seconds. Switch off and allow to cool. After it has cooled tip it into the mixer jar along with coriander and mint leaves, salt and tamarind. Grind to a coarse consistency adding little or no water.
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