You will need
For the chutney
Radish washed a chopped 1 cup
Roasted Channa (Hurigadale/kalade poppu) 1/4 cup
Dry red chillies 3 (more if you need it spicy)
fresh Coriander a handful
Tamarind Paste 1/2 tsp
Jeera 1/4 tsp
Coconut 1/4 cup
Salt to taste
Oil 2 tsp
Mustard seeds 1/4 tsp
Hing a dash
Curry leaves 4-5
- Roast the red chillies in a tawa for two minutes till it darkens slightly.
- Combine the roasted chillies with all other ingredients listed under the chutney and about 1/4 cup of water in a blender and grind it till smooth.
- Remove the chutney in a serving dish
- For the tempering, heat oil, dump the mustard seeds, hing and curry leaves. Once they crackle, remove it from heat and pour it over the chutney. Serve at room temperature
This is my entry to the Chutney dip mania hosted by Ramya.