Mysore Chutney


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    • 1/2 cup split Bengal gram (chana dal)
    • 1 tablespoon split black gram (urad dal)
    • 2 to 3 red chillies
    • 1/2 tablespoon tamarind pulp (imli)
    • 1/2 teaspoon peppercorns (kali mirch)
    • 2 teaspoons grated jaggery (gur)
    • 3/4 cup grated coconut
    • 2 tablespoons oil
    • salt to taste


    Step 1

    Heat the oil in a pan and roast the chana dal and urad dal till they become golden brown.

    Step 2

    Add the red chillies and fry for 2 minutes.

    Step 3

    Add the tamarind, peppercorns, jaggery and coconut and fry for a while. Cool for some time.

    Step 4

    When cool, grind with salt to a smooth paste, adding a little water if needed.

    Step 5

    This chutney is used to make Mysore Dosa. A thin layer is spread on the inside of the dosa.

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