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Ingredients

• ¼ cup split pigeon peas (dhuli toovar dal)
• 2 red chillies
• 7-8 curry leaves
• ¼ coconut, fresh, grated
• 1 tamarind, small ball
• Salt to taste

Method

1. Put the pigeon peas in a pan and roast on medium heat until they turn light brown and fragrant.
2. Add the red chillies and curry leaves; roast for 2-3 minutes.
3. Add the grated coconut and toss for a couple of minutes.
4. Add the tamarind and salt to taste; cook on low heat for a minute.
5. Cool and transfer into a mixer jar.
6. Add a little water and grind to a chutney.