1 cup horsegram (soaked overnight)
2 tbsp grated coconut
Salt to taste
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp blackgram dal
Few curry leaves
A bit of asafoetida
2 red chillies
A small piece of tamarind soaked in water
Grind the horsegram, coconut, salt, red chillies and tamarind to a coarse paste. Add some water to get chutney consistency.
Heat oil, add mustard, blackgram dal. When it splutters, add the asafoetida and curry leaves and pour it over the chutney.
Serve with idlis/dosa or other breakfast varieties.
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