Karachutney

How to Prepare

1. Heat 2 tablespoons of oil in a frying pan over medium heat.
2. Add 10 dried red chilies
3. 1 cup chana dal, and 1/2 cup urad dal. Sauté until golden brown.
4. Add 2 cups of grated coconut and sauté for 2-3 minutes until it turns slightly golden.
5. Add 10 small onions (or 2 large onions, chopped) and 5 garlic cloves. Sauté until onions are translucent.
6. Add 1 cup of tamarind pulp and 2 teaspoons of salt. Mix well and cook for 2 minutes.
7. Turn off the heat and let the mixture cool completely.
8. Transfer the cooled mixture to a blender. Add 1-2 cups of water as needed and grind to a smooth paste.
9. For tempering, heat 2 tablespoons of oil in a small pan. Add 2 teaspoons of mustard seeds and let them splutter.
10. Add a few curry leaves and 2 dried red chilies. Pour this tempering over the chutney.
11. Mix well and serve with idli, dosa, or rice.