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Monday, June 7, 2010

Toor dal Chutney


2tbsp Toor dal
1 1/4 cup grated Coconut (frozen & thawed)
1 piece Tamarind (small)
4 dry red chilli
3 garlic pods
1 pinch Asafoetida


1/2tsp Mustard seeds
1/2tsp Urad dal
1/2tsp Cumin seeds
2 dry red chilli (broken)
4-5 Curry leaves
1 pinch Asafoetida

1tbsp Oil
How to:
  • Heat 1tsp of oil in a pan and roast the toor dal and tamarind until it turns slightly brown.

  • Also roast the dry red chilli, garlic and asafoetida. (Careful not to burn'em.)

  • Let the roasted ingredients cool, then grind them together with the coconut, salt and water.

  • Finally, heat the remaining oil, add the tadka ingredients and mix well with the ground chutney.

Serve with tamarind rice, rasam rice or dosa.

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