Coconut - Bengal Gram Chutney

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INGREDIENTS For Coconut Bengal Gram Chutney :

"' Coconut, Grated
2 tbsp Bengal Gram
6 - 7 Green Chilies
1 tsp Tamarind Pulp
Few Curry Leaves
Salt to taste

For the Seasoning Coconut Bengal Gram Chutney :

2 tbsp Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Black gram split)
Few Curry Leaves

METHOD Coconut Bengal Gram Chutney :

Fry Bengal Gram and Curry leaves in very little Oil until it changes color. Grind all the ingredients together to a paste adding required amount of water. Remove to a bowl. Now heat Oil add Mustard Seeds and Urad dal. When the Mustard starts to splutter and Urad dal turns pink add Curry leaves and pour over the Chutney. Mix well and serve with hot Idli.