Dosa Chutney Without Coconut
Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.
Ingredientsfor 4 servings
- 1 tbsp Coconut oil
- 1 tbsp Channa dal
- 1tb Urad dal uzhunnu
- 4 Nos (Kollamulaku)
- 3-4 Leaves Curry leaves
- 10 nos Shallots (kunjulli)
- 2 nos Tomato
- 1 Spring Coriander leaves
- Asafoetida a pinch
Preparation
Step 1
Warm coconut oil in a pan.
Step 2
Cook channa dal and urad dal till it becomes golden brown.
Step 3
Add kollamulaku and cook for a minute.
Step 4
Add shallots and cook until it changes its colour.
Step 5
Add chopped tomatoes and Let it cook for 2 minutes.
Step 6
Add coriander leaves,asafoetida and remove from stove.
Step 7
After the mixture is cooled grind it in a mixer. :- Do not add water for grinding.
Tip
Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.
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