Name: Dosai Chutney
Cuisine: India
Ingredients: 2 tablespoonfuls split black beans (urhad dal); ½ oz (15 g) ginger (adrak); 2 ozs (60 g) coconut (preferably fresh); 4 or 5 tablespoonfuls water; 1½ teaspoonfuls salt; 12 to 15 small curry leaves (mithi neem); 8 green chillies (sabz mirch); 2 teaspoonfuls coconut oil or ghee; 1 dessertspoonful fresh lime juice (nimboo); 8 dessertspoonful yoghurt (curd); 1 teaspoonful split black beans (urhad dal); 1 teaspoonful mustard seeds (sarson); 2 teaspoonfuls split peas (channa dal)

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

This is a chutney prepared in the South Indian manner. It is usually served with dosais.

Ingredients

2 ozs (60 g) coconut (preferably fresh)
8 green chillies (

Method

Heat the coconut oil, fry the split black beans (urhad dal) and the split peas (channa dal). Remove them from the oil. Grind the coconut, green chillies, ginger, curry leaves, fried split black beans (urhad dal) and split peas (channa dal) and add a little water to make them into a thin paste.

Heat the remaining oil or ghee, fry 1