LET'S GET STARTED
– 2 tsp oil divided, preferably gingelly oil – ½ cup horse gram/kollu – 5 dried red chilis or to taste – 2 tsp urad dal – 3 garlic cloves (big ones) 20 grams approx. Peeled and chopped roughly – 2 tsp tamarind paste – 1.25 tsp salt or to taste – ¼ cup grated coconut if using frozen thaw it to room temperature – 3 to 4 tbsp water refer notes – ½ tsp mustard seeds – 5 to 6 curry leaves Measurement details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml.
Dry roast it over low heat for about 10 to 12 minutes or until the horse gram turns deep brown/red. As you can see in the step 1 picture, horse gram lentils come in different shades of brown. The light brown ones should turn golden brown, and the darker shade lentils will turn deep brown. Don’t let the lentils turn black. As you roast, it pops; you can turn it off at that stage and always roast in medium-low or even low heat. Transfer it to the mixer jar and let it cool.
Roast until the urad dal turns golden brown. Transfer it to the mixer jar.
In the same pan, add ½ more tsp of oil, and when it is hot, add the chopped garlic cloves and roast until it is soft and turns light brown.
Transfer it to the mixer jar. Allow all the ingredients to cool. Add the coconut, tamarind paste, and salt to the mixer jar and grind it coarsely by adding 3 to 4 tbsp of water. Transfer it to a bowl. If you plan to serve this with idli or dosa, add more water and grind it smooth.
In a separate tempering pan, heat the remaining tsp of oil. When the oil is hot, add the mustard seeds and curry leaves. Let the mustard seeds splutter and curry leaves crisp up. Add this to the ground chutney. Serve it warm with rice or idli/dosa.