Split Bengalgram or chana daal chutney prepared in Iyengar’s style using hing and coconut in the recipe…A very spicy flavourful cutney which goes well with Tatte idli or plain idlis or dosas…A very different recipe where there is no use of onions or garlic made..
This recipe was shown in a cookeryshow which i bookmarked and made to serve with my semolina idlis ,which together tasted awesome..Give this a try and enjoy making and eating
#easy #quick #sidedish #coconut #chutney #spicy #idli #dosa #instant #cookwithashu

*Recipe credit to chef Ranganath

• Heat kadai add oil addchanadaal fry awhile add urddaal fry both till red and a nice aroma
  
• Now add broken chilles fry
  
• add all other items one by one fry well for a minute
  
• Cool this 
  
• Grind to chutney consistency using water..
  
• Enjoy with idli or dosas..

NOTE
*don’t make chutney watery let it be thick as seen in picture