This chutney makes a scrumptious combo with idly/dosa and also a filling meal when mixed with steaming hot rice and ghee. Do try it and let me know your comments.
- In a pan/tava, add a teaspoon of oil, add chana dal and urad dal and the chilies. Saute until the dal turn golden brown, remove it from the pan toa plate. Let it cook.
- To the hot pan, add chopped tindora/ivy gourd and saute for 5-8 minutes in a simmer flame for the veggies to wilt a bit
- Remove the tindora/ivy gourd to the same plate and let it cool completely. Take this dal and veggies into a mixie, add tamarind, coconut and salt. Grind it to a smooth chutney. Remove the chutney to a clean bowl.
- Heat a small tadka pan with oil for tempering, splutter mustard seeds, add hing, chili, curry leaves and red chili. Pour this sizzling tadka over the chutney and serve it along idly/dosa. I served it along dibba rotti.