|Red Coconut Chutney|
- Heat 1 tbsp of oil in a pan.
- Roast the chana daal till brown.
- Add tamarind pulp, red chilli and saute it for few seconds.
- Switch off the flame. Add salt and grated coconut.
- Put all this in a blender and make a fine paste by adding little water.
- For the tempering, heat 1 tbsp of oil in a pan.
- Add mustard seeds, urad daal, asafoetida, curry leaves and let it crackle.
- Now pour the tempering on top of the chutney.