- Ginger – 1 inch
- Red chilli – 4
- Jaggery – 1 tbsp
- Tamarind Pulp – 1 tbsp
- Channa dal – 1 tsp
- Urad dal – 1 tsp (Skin less- whole white)
- Coconut grated – 1 tsp (optional)
- Oil- 1/2 tsp
- Salt – As per taste
Dry roast channa dal & urad dal till golden brown. Soak these immediately with little water for 10 minutes.
Clean the ginger & cut into small pieces. Fry the piece with little oil for 2 minutes.
Take the soaked dal, fried ginger, tamarind pulp, jaggery, red chillies,salt, grated coconut in a mixie cup & grind into a course paste.
Add water to adjust the consistency.
Serve with idli, dosa etc as a side dish.
- You can preserve it in fridge for some days.
- You can add tempering into it if you like.