Dalia coconut chutney |roasted chana dal Udipi hotel Style chutney

This chutney goes with most of our south Indian dishes such as Idli, Dosa, Uttapaam & tastes similar to what we get in restaurants.



roasted chana dal or bengal gram is also called as daria dal or bhuna chana dal or dalia. In maharshtra we call this dahalya & we add it often in chivdas.
 This dalia is different from dalia which is broken wheat.



In this chutney the amount of chana dal is more than coconut. In the absence of fresh coconut, you can easily add desiccated coconut. 
the recipe is a quick one and gets done within 15 minutes, if you have grated coconut handy.



Ingredients:

1/4 cup fresh coconut scrapings 
1 cup split roasted chana dal or dalia 
2-3 green chillies
½ inch ginger, chopped (optional)
1 tsp tamarind paste
salt to taste
2tbsp water

For tadka 
1 tsp mustard seeds
 2-3 red chillies
 a sprig of curry leaves 
a pinch of hing 1 tsp oil



Method:

1. Grind all the ingredients together to form a paste with little water.Sprinkle tadka over the chutney. Serve with idlis or dosas or upma.



Tips
1. can add 2 tbsp chopped coriander to above chutney
2.can amke chutney using dalia entirely skipping fresh coconut.