Ingredients:
Toor dal ( kandi pappu) - 1/2 cup
Oil - 1tsp
Cumin seeds - 1 tbsp
Dried red chillies - 4 ( or as per taste)
Tamarind - 1/2 small lemon size
Salt - as per taste
Garlic - 3 cloves (optional)
Water - as required
For tempering:
Oil - 1 tbsp
Mustard seeds - 1 tbsp
Urad dal - 1 tbsp
Curry leaves - 8 no.
Procedure:
1. In a pan take oil (1 tsp) and fry toor dal until color of the dal turn to brown.
2. Add cumin seeds and dry chillies. Fry till chillies are puffed.
3. Turn off the stove and let it cool down.
4. In a grinder jar take the mixture (step 3) add salt, tamarind, garlic (optional) and enough quantity of water and make it into a fine paste. Take into a bowl.
5. In a small pan take oil for tempering. Once the oil is hot add mustard seeds, once they start to splutter add urad dal. Fry till dal turns brown. Add the curry leaves in the end.
6. Add the tempering to the chutney prepared in step 4. Serve hot with Rice and Ghee.
