Toovar Daal Chutney
Most chutneys use Bengal gram daal to give body and flavour. This chutney uses the less common Toovar daal to get an unusual twist.
Preparation time: 10 minutes
Serve: 4
Step 2: Fry Toovar daal till golden brown.
Step 3: Now, add red chillies, curry leaves and fry.
Step 4: Add salt, grated coconut, tamarind pulp and grind to a fine chutney.
Step 5: Serve with plain rice or chappatis.
Step 6: Mint leaves can also be added to get a different flavour.
Toovar daal - 1/2 katori
Curry leaves - 2 tbsp
Red chillies - 8 to 9
Grated coconut - 1 katori
Salt to taste
Tamarind pulp - 1 tbsp.
Method
Step 1: Take little oil in a kadai and heat.Step 2: Fry Toovar daal till golden brown.
Step 3: Now, add red chillies, curry leaves and fry.
Step 4: Add salt, grated coconut, tamarind pulp and grind to a fine chutney.
Step 5: Serve with plain rice or chappatis.
Step 6: Mint leaves can also be added to get a different flavour.
