|muthira / horse gram||1/2 cup|
|garlic||5 – 6|
|shallots||6 – 7|
|dry red chilli||6 – 7|
|tamarind||gooseberry sized ball|
|grated coconut (optional)||1/2 cup|
|coconut oil||1 teaspoon|
1. Heat oil in a kadai. When hot enough, add dry red chilli, saute it for a few seconds.
2. Then add garlic and saute nicely till it changes color.
3. Now add ginger, curry leaves and shallots. Saute it well.
4. Next add cleaned and washed horsegram. Saute it well till you get reddish brown color. Turn off the stove.
5. Add the above mentioned sauteed ingredients in a mixer jar and powder it. Then add the scraped coconut (if you want) , salt and tamarind, blend everything once more.
6. Then add enough water grind it well. (check for salt and tamarind. If necessary adjust according to your taste. )
7. Your chutney is ready. This can be served with rice or kanji (rice gruel) .
For other chammandi varieties:
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Enjoy cooking and serving