- Dry roast the split gram over medium-
high heat, stirring and mixing
occasionally. - In a powerful blender, such as a
Vitamix, blend the coconut, ginger root,
green chiles, mint, cilantro, roasted split
gram, salt, red chile powder, Tamarind
Juice, and water until smooth. Transfer
this mixture to a bowl. - In a shallow pan, heat the oil over
medium-high heat. - Add the mustard, curry leaves, and
whole red chiles and lightly brown,
about 30 seconds. - Add this mixture to the chutney. Mix
lightly. Serve as a side to any meal,
especially with dosas.
axel boer
(Axel Boer)
#1