Venthayam / Fenugreek seeds 2 tea spoons
Urad dal 6 tea spoons
Red chillies 5
Tamarind a big goose berry size
Jaggery a goose berry size
Salt to taste
Oil 2 tea spoons
Asafoetida powder 1/4 tea spoon
Urad dal 6 tea spoons
Red chillies 5
Tamarind a big goose berry size
Jaggery a goose berry size
Salt to taste
Oil 2 tea spoons
Asafoetida powder 1/4 tea spoon
Method
1.Heat a pan and dry roast the fenugreek seeds in medium flame to dark red without turning it to black and keep aside.
2. Pour two tea spoons of oil into the pan and roast the dal, red chillies and tamarind till the dals become golden brown. Keep them aside separately.
3. In the blender jar first put the fenugreek seeds and powder them to a very fine powder.
4.Now put the roasted dal, chillies, asafoetida powder, jaggery and salt in to the jar that has the fenugreek powder.
5. Give few turns. Add water and grind to chutney.
2. Pour two tea spoons of oil into the pan and roast the dal, red chillies and tamarind till the dals become golden brown. Keep them aside separately.
3. In the blender jar first put the fenugreek seeds and powder them to a very fine powder.
4.Now put the roasted dal, chillies, asafoetida powder, jaggery and salt in to the jar that has the fenugreek powder.
5. Give few turns. Add water and grind to chutney.
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