Ingredients

Huruli kaalu (horse gram)—1/2 cup

Fresh grated coconut (kayi turi//nariyal)—1/2 cup

Dry red chillies (bydagi variety)—7 to 8

Tamarind soaked in water (hunase hannu//imli)—small lemon size

Jaggery powder (Bella//gud)—1 teaspoon

Curry powder (karibevu//kadipatta)—1/4 cup

Salt—1 teaspoon

Water—as required

Oil—1 teaspoon

Method

Firstly dry roast huruli kaalu in a pan or kadai on medium flame until it turns to golden brown and they puffs up and leaves it’s aroma.

Keep stirring continuously.

Do not burn huruli kaalu.

Once done transfer it on to a plate,keep it aside.

Next in the same pan add curry leaves ,dry red chillies and oil.

Fry until karibevu turns dry and red chillies becomes crisp.

Turn off the heat.

Add in fresh grated coconut,tamarind and mix well.

Add in roasted huruli kaalu and mix well.

Let the mixture cools down to room temperature.

Take them in a mixer grinder jar,add in salt,jaggery powder and water as required.

Grind it a smooth paste .

Transfer to a mixing bowl.

Heat one tablespoon of ghee or oil in a laddle or pan

Once hot add one teaspoon of sasive (mustard seeds//rai),urad dhal (uddina belle),asafoetida (hing//ingu) each.

Once sasive crackles pour the chutney and mix well.

Serve tasty chutney with dosa,idli,rotti,hot rice.