- Roasted Bengal Gram – 1Cup (50ml Cup)
- Coconut – 1/2Kernel
- Curry Leaves – Few
- Green Chilies – 5
- Black Gram – 1 1/2tsps
- Mustard Seeds – 1tsp
- Cumin Seeds – 1/2tsp
- Fenugreek Seeds – 2 Seeds
- Salt to Taste
- Oil – 3tsps
- Asafoetida – A pinch
Cut the coconut into small pieces and keep them aside. Wash, clean and cut the green chilies into small pieces.
Take a mixie jar. Add coconut pieces, green chili pieces and roasted Bengal gram to the mixie jar and grind to a smooth paste by adding some water. Add salt to this chutney and mix well.
Heat a pan and add oil to it. When oil is hot add black gram and fenugreek seeds. Fry well till they change color to light brown. Add the mustard seeds and cumin seeds. Fry well till the seeds splutter. Add asafoetida and curry leaves and fry. When done add this seasoning to the chutney and mix well. This chutney tastes well if garnished with coriander leaves.
Point To Be Noted:
Often in many houses Salt is the villain in this chutney. It takes very less salt compared to all other dishes. Hence be careful while adding it.
Roasted Bengal gram is called as Dalia in most North-Indian places. If it is not available dry roast the Bengal gram and use it in place of Dalia. Peanuts can also be substituted for roasted Bengal gram, but taste differs a bit.
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