Tamrind:Medium lemon Size
Turmeric Powder:1/2 spn
Urad dal:1 spn
Cumin Seeds:1 spn
Mustard seeds:1/2 spn
Curry Leaves:7-8 leaves
Green Chillies:4-5(slit length wise)
Grated coconut:3 spns(Fresh r dry)
1.Soak the tamrind in 2 cups of water for 10 mins and squeeze the tamrind pulp and take the juice,drain away the waste and put aside.
2.Now add salt,turmeric powder and a cup of besan to tamrind juice and mix well so that you dont have any lumps of besan,now put this besan mixture on flame ans boil it on medium flame and mix in between.
3.Meanwhile put a pan on flame,add oil,when hot add the cumin seeds,when splatter add,mustard seeds,urad dal,and fry till they turn golden color,now add in the Hinge, red chillies, green chillies, curry leaves and fry them for a min,now add the grated coconut and fry for 2 mins.now the tempering is ready.Turn off the flame and put aside.
4.Once the besan mixture is boiled and cooked add the tempring,mix well and check for the seasonings,adjust if needed.
5.Check for the consistency and turn off the heat when done.Garnish it with Coriander leaves(Optional).Be cautious while making this chutney as it may stick to the pan and burn in the bottom if not stir properly and cooked on medium flame.
Serve it with Plain Dosa,Idly,Poori.