Ingredients:

• Peanuts 2 cups
• Garlic 5 cloves
• Coconut grated 1 cup
• Dry red chilies 7-10
• Salt as per taste
• Tamarind paste ¼ spoon
• Mustard seeds 1 spoon
• Cumin seeds 1 spoon
• Chana dal 1 spoon
• Urad dal 1 spoon
• Asafoetida ¼ spoon
• Dry red chilies 3
• Curry leaves 1 cup
• Peanut Oil ¼ cup

Method:

1. Heat a heavy bottomed Iron wok. Dry toast the peanuts. Transfer them to a wide plate. Now carefully rub them to remove the pink skin off…..while they are still warm.
2. Then in a same wok, dry toast coconut and dry chilies too.
3. Bring salt, tamarind, dry toasted chilies, coconut and peanuts in a blender. Wet grind using very limited water. Maybe like a heavy creamy chutney/paste.
4. Then transfer the above blended chutney into a display bowl.
5. In a small pan, heat oil. Add mustard, cumin, chana, urad dal, dry red chilies and curry leaves. Fry them real good till they pop and splutter well.
6. Now run this seasoning to this chutney prepared.
7. Serve as a side dish for Idly and Dosa.