Ingredients:


1/4 cup freshly grated coconut

1/4 cup grated carrot

1 tsp oil

1 tbsp black gram lentils (urad dal)

2 tbsp Bengal gram lentils (chana dal)

3 dried red chillies

2 sprigs curry leaves

a small piece of tamarind (size of a grape)

1/4 tsp asafetida powder

salt to taste


Method:


Heat the oil and sauté the lentils, over medium heat, until they turn golden. Add the red chillies and asafetida powder and stir a couple of times, ensuring the asafetida does not burn. Take the pan off the heat and add the curry leaves, allowing it to wilt slightly in the heat of the pan.

Allow to cool a bit and grind this with all the other ingredients, adding just enough water, into a slightly coarse chutney.
This recipe serves about 3. Serve with mulagootal and rice.