Coconut - 1/2 (grated)
Roasted Chana Dal(Chutney dal) - 3tbsp
Cashewnuts - 5-6 (optional)
Jeera seeds - 1/2 tsp
Ginger - 1inch
Tamarind - 1 small marble sized
Chopped Coriander leaves - 2 tbsp
Green Chillies - 3 nos
Salt to taste
Mustard seeds - 1 tsp
Dry Red Chillies - 2 nos
Curry leaves - 1 spring
Hing - a pinch (Asafoetida)
Grind all the ingredients 'for grinding ' in a mixer .
Heat a tbsp of oil, temper with mustard seeds, curry leaves, red chillies and hing.
Pour this tadka over chutney, mix well. Add water if required.