Ingredients

• 1 cup fresh grated coconut

• 2 tablespoons roasted chana dal (putnalu)

• 1–2 green chillies

• ½ inch ginger

• Salt to taste

• Water as needed

For tempering:

• 1 teaspoon oil

• ½ teaspoon mustard seeds

• 1 dried red chilli

• A few curry leaves

• A pinch of hing

Method

1. Add coconut, roasted chana dal, green chillies, ginger, and salt to a mixer.

2. Add a little water and blend into a smooth chutney.

3. Transfer it to a bowl.

4. Heat oil, add mustard seeds, dried red chilli, curry leaves, and hing.

5. Pour the tempering over the chutney and mix.

Best with: Idli, dosa, vada, and uttapam.

Ingredients

• ½ cup peanuts

• 2 dried red chillies

• 1 small onion, chopped

• 1 garlic clove

• ½ teaspoon cumin seeds

• Small piece of tamarind

• Salt to taste

• Water as needed

Method

1. Dry-roast the peanuts in a pan until lightly golden. Allow them to cool.

2. Roast the dried red chillies and onion with a little oil.

3. Add peanuts, onion, red chillies, garlic, cumin, tamarind, and salt to a mixer.

4. Add water and blend into a smooth or slightly coarse chutney.

5. Add a mustard-seed and curry-leaf tempering if desired.