¼ cup Urad dal
¼ cup white seasame seeds
⅓ cup of freshly grated coconut
6-8 nos round red chilies
marble sized tamarind
2 strands of curry leaves
Handful of free coriander leaves
1 teaspoon salt
½ teaspoon oil
¼ teaspoon sesame seeds
1 green chili, chopped
2-3 curry leaves.
- Dry roast Urad dal and white Seasame seeds until.golden brown. Transfer it to a flat plate, let it cool completely.
- Take the roasted ingres td along with chilies,coconut, coriander leaves and curry leaves, along with tamarind and salt.in a mixer.Grind it to a fine chutney using ½ cup of water. Transfer the chutney to a clean bowl.
- Heat oil for tempering, crackle the sesame seeds, add green chili and curry leaves, pour the sizzling tadka over the chutney. Serve it along idly/dosa.