• Onion - 2 small
  • Green chilly - 2  
  • Curry leaves - 2 arcs
  • Coriander leaves - fistful
  • Besan - 3 tbsp
  • channa dal - 1tbsp each
  • asafoetida- 1/2tsp
  • mustard - for tadka
  • Turmeric powder - 1/4 tsp
  • salt - as per taste
  • Oil - 3 tsp
  • Water - approx 250ml (for mixing besan)

Serves ~ 3

Cooking time ~ 1/2 hr


Method:


  • Mix besan & water without any lumps and keep aside. If any lumps are formed, just take a tea strainer, pour the mixture. The lumps will get deposited in the strainer. Slowly break them using your fingers and add a tsp of water to it. The lumps will dissolve and yield a lump-free mixture.
  • In a kadai, add oil, splutter mustard. 
  • Add urad and channa dal to it.
  • Once they turn golden brown, add green chilly, curry leaves, asafoetida, turmeric powder and fry for half a minute. 
  • Simmer the stove.
  • Now add the besan mixture and salt and stir continuously.
  • The mixture will thicken in sometime and give a very nice aroma. Boil for around 3-4 minutes and you are done.
  • Switch off and garnish with coriander leaves.
  • Half tomato can be added to this dish for a tangy flavour.
This chutney is easy to make with very less ingredients. Goes well with idly, dosa and chapati.