Karuppu Ulundu Chutney

Ingredients

•  ¾ cup split black gram with skin (chilkewali urad dal)
•  8-10 dried red chillies
• ½ inch ginger, roughly chopped
• ½ cup scraped fresh coconut
• 3 sprigs of curry leaves
• Salt to taste
• 2 tbsps oil
• 1 tsp split skinless black gram (dhuli urad dal)
• 1 tsp mustard seeds
• 4-5 button dried red chillies

Method

1. Heat a non-stick pan, add chilkewali urad dal and dried red chillies and sauté till the dal turns golden brown. Transfer into a bowl and set aside to cool slightly.
2. Put ginger into a blender jar, add coconut, roasted mixture, 1 sprig of curry leaves, salt and 1½ cups water and grind to fine chutney. Transfer into a bowl.
3. For the tempering, heat oil in a small non-stick pan. Add dhuli urad dal and once it starts to turn golden brown, add mustard seeds and dried red chillies. Once the mustard seeds start to splutter, add remaining curry leaves and mix well.
4. Add this tempering to the ground chutney and mix well and serve.