Kulith Chutney

Ingredients

• 1 cup horse gram (kulith)
• 1 tablespoon split skinless black gram (dhuli urad dal)
• ½ tablespoon coriander seeds
• 2 dried red chillies
• 10-15 madras onions, peeled
• 6-8 garlic cloves
• ½ cup scraped fresh coconut
• 1 tablespoon tamarind pulp
• Salt to taste
• 1½ tablespoons oil
• 1 teaspoon mustard seeds
• 8-10 curry leaves 
• ¼ teaspoon asafoetida (hing)
• 1-2 dried red chillies, sliced

Method

1. Dry roast horse gram in a non-stick pan till it turns golden brown. Transfer onto a plate and allow to cool down completely.
2. Add split skinless black gram, coriander seeds, break the dried red chillies and add into the same pan and dry roast for 1-2 minutes. Transfer onto another plate and allow to cool down completely.
   Similarly, dry roast the madras onions and garlic cloves for 2-3 minutes in the same pan. Take the pan off the heat and allow to cool down completely. 
3. Transfer all the roasted ingredients into a blender jar, add coconut, and ½ cup water and blend to a fine paste. 
4. For the tempering, heat oil in a non-stick shallow pan. Add mustard seeds and let them splutter. Add curry leaves, asafoetida and sliced dried red chillies and mix well. 
5. Add the blended paste and sauté for 1-2 minutes. Add ¼ cup water, mix and cook for 1-2 minutes. 
6. Serve with idli, dosa, bhakri, roti or any snack of your choice.