Ingredients

• 1 cup - kadale Bele (channa dal)
• 2 cups - fresh coconut, grated
• 6 to 7 - whole red chillies
• 2 bunches - curry leaves
• 2 tsps - tamarind pulp
• Salt to taste
• 1/2 tsp - sugar
• For Garnish:
• 1 tsp - oil
• 1 tsp - mustard
• 1 pinch - asafoetida

How to Make Kadlebele Chutney

• Roast kadale bele over low heat till it turns a light golden red.
• Allow it to cool.
• Roast red chillies till heated through.
• Coarsely grind the coconut, roasted kadale bele, curry leaves, tamarind pulp, salt and sugar along with a little water.
• In a pan, heat some oil.
• Splutter mustard seeds and asafoetida.
• Pour the tadka over the chutney.
• Serve with dosas, idlis or rice.