Black Gram Dhal Chutney by Gowri Chebbi
A robust chutney with a tantalizing mix of coconut and roasted spices, it pairs beautifully with South Indian delicacies.
- 1 cup fresh coconut, grated
- ½ cup black gram dhal (udad dal), roasted
- 6 to 8 fenugreek seeds, roasted
- 10 to 12 red chilies, roasted
- 2 pinches of asafetida
- Salt, to taste
- 2 tsp tamarind pulp
1. Begin by dry roasting the black gram dhal, fenugreek seeds, and red chilies until they emit a nutty aroma.
2. Transfer them to a grinder, add the grated coconut, asafetida, salt, and tamarind pulp.
3. Grind to a smooth consistency.
4. Serve with dosa, idli, or other South Indian dishes for a flavorful experience.