Bengal gram is known for its nutritive properties and is a staple seasoning and ingredient in traditional households in Bangalore. Among other things, it works well as a chutney with dosas and idli’s. Here is my mom’s recipe – a sure shot winner.
Ingredients (serves two)
2-3 tbsp Bengal Gram
Half cup of freshly grated coconut
A pinch of Asafoetida
2-3 red chilies
A small piece (quarter lemon size) Tamarind
1 tsp Groundnut oil
A few sprigs Curry leaves
1 tsp Mustard
Salt to taste
Dry fry Bengal Gram, freshly grated coconut, Asafoetida, chilies and Tamarind till slightly brown.
Allow to cool, add salt and grind to a fine paste in a blender. Remove in a bowl.
Heat oil and add mustard seeds and curry leaves. You can add a red chilli as well. Allow to splutter and pour over the chutney as a seasoning.
Apart from snacks, this chutney is a great accompaniment to enjoy steamed rice as well.