Prep Time: 10 mins
Cook Time: 10 mins
Allergy Info: Vegan, Nut free
1/2 A coconut grated
4 red chilies
2 1/2 tsp urad dal
1 tsp channa dal
1 1/2 tsp tamarind paste or tamarind the size of a big marble soaked in warm water for 10 mins
1/2 tsp fenugreek seeds
A few mustard seeds
A few cumin seeds
A pinch of hing( asafoetidia)
Oil 1 1/2 tsp( I used sesame oil)
Heat 1/2 tsp oil in a kadai and saute the dals, fenugreek and the mustard seeds until light brown. Then add the chillies and saute for 30 secs.
Remove from heat and let it cool.
Then add the dal mixture to the grated coconut, tamarind, jeera and salt and grind into a paste by adding water little by little.
Transfer to a serving dish and season with mustard seeds and curry leaves.
I did not have any so i had to do without it. But believe me, i am sure the curry leaves would have only added to the flavour.
You can serve it with dosa, rice or idly. It should taste good with Puliogare or curd rice too.
This is my entry to reviving basics hosted by Jaya and Siri @ B2B Spice Powders event. 🙂