This recipe has been taken from Chandra Padmanabhan's cookbook Southern Spice. I am an ardent follower of her previous book Dakshin ,Vegetarian Cuisine from the South and love every recipe that she has published.
Ingredients:
1 tbsp oil
3 red chillies
2 green chillies chopped
4 tbsp chana daal ( Bengal gram daal)
1 tsp hing
1 cup froxen shredded coconut
2 tsp chopped coriander leaves
1 tsp tamarind paste
salt to taste
Tempering
Heat 1 tsp oil
Add 1/2 tsp mustard seeds
1 red chilli
1/2 tsp urad daal
1 sprig curry leaves
Method
Heat oil in a pan
Add red chillies, green chillies, daal and hing and fry till daal turns golden.
Add this to a mixer.Add coconut, coriander leaves, tamarind, salt and 1/2 cup water.
Cool and grind to a smooth paste.
Transfer it to a bowl.
Add the tempering.
Serve hot with idli, dosai or pongal.
Thanks Chandra Padmanaban
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