A chutney to pair with idli or dosa.
Sesame oil / Groundnut oil – 1 tsp
Urad dal – 2 tbsp
Dry red chillies – 4-5
Mint leaves/Pudina – 2 cups
Tamarind – small marble size
Ginger – small piece
Sesame Oil – 1 tsp
Mustard seeds – 1/2 tsp
Curry leaves – 1 sprig
Heat groundnut oil in a pan/iron wok. Roast urad dal in oil until they turn golden and you get the roasted fragrance. Add tamarind, ginger piece, and saute. Remove and keep aside. Roast the whole dry red chilies to remove their raw smell. Keep along with roasted urad dal. Put the mint leaves into the hot pan and saute them until they wilt and change color. Be careful not overdo this step.
In a mixer, grind the roasted urad, tamarind, ginger, and roasted dry red chilies first to make a smooth paste. Add minimal water. When this is ground well, add wilted mint and coconut. Add required amount of salt and grind to a coarse paste. Do not make it too smooth. Coarse texture is best for this chutney.
In a pan, heat sesame oil, splutter mustard seeds and curry leaves and add to the chutney. Mix well and serve with dosa and/or idli.