Pori Kadala Chammanthi - A tasty chutney goes well as a side dish with Idli, Dosa, Vada, Pakoda, Bonda ....
1/2 cup ( 75 g - 5 tablespoon) grated coconut
2 tablespoon pori kadala (split roasted gram dal / pottukadalai)
1 green chilli, chopped
Salt to taste ( or 1/2 teaspoon )
½ teaspoon thick tamarind paste
2 tablespoon water
First grind pori kadala to a fine powder in a small mixer bowl. Later add remaining ingredients and make a smooth paste with 2 tablespoon water. Finally adjust the thickness of the chutney with extra 1/4 cup (50 ml) water. It should be medium thick in consistency. Please do not make it too thin.
2 teaspoon oil
1/2 teaspoon mustard seeds
1 red chilli, halved
4 curry leaves
¼ teaspoon hing (kaayam / asafoetida)
In a pan, heat 2 teaspoon oil. Add mustard seeds. When they splutter, add remaining ingredients. Saute well on a low heat until crisp and fragrant. Pour this over chutney. Serve with idli / dosa / vada …