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Channa Dal Chutney/ Bezha Chutney/Red Gram Dal Chutney


Channa Dal - 3 Tbsp
Red Chillies-  10-12 ( as per the spice required)
Ripe Tomatoes- 2-3 Nos.
curry Leaves - 1 sprig
Coriander Leaves - 1/8 of a bunch
Hing/Asafoetida - 1 tsp
salt as per taste
Oil - 4 Tbsp.

Mustard: 1 tsp
U.Dal/Bengal Gram-1 tsp
curry leaves - 4 nos.


Heat 2 Tbsp of oil in a Kadai, roast Channa dal, chillies, Hing, curry leaves, Coriander leaves for 2-3 minutes adding sequentially. Roast till the lentil turns slight golden color. Then add finely chopped Tomatoes and add salt. cook for 5 mts.Remove from heat and let it cool.
Blend all the ingredients together, you can check the taste at this time, to balance the tanginess and the spice. Add half a tomato if required. Blend it to a fine paste.
Heat 2 Tbsp of oil in the same kadai. Temper with the ingredients under the temper title. Once it splutters add the blend chutney. Bring it to a boil and serve it hot with Idlies, Dosa, Appam and crepe types.


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Soak the whole urad dal- 1 cup for 1 hour in the fridge. Grind in the wet grinder adding 2 red chillies adding the cold water little by little say in a spoon, do not add at once. We need thick batter. Add 1 red onion finely chopped, 2 green chillies, curry leaves, pepper corns-1 tsp, ginger grated 1 tsp, salt, hing(asafoetida). This is how it looks..

Then Heat oil in a pan and start deep frying the vada. Dilute Sambhar with hot water and dilute curd with water add salt.  Soak the fried vada in Diluted Sambhar and Diluted curd for 15 to 20 mts. This is to make the vada absorb sambhar and curd and remove excess oil. Then drop them in Sambhar and curd respectively.
Grinding a couple of red chillies while grinding the batter yields a bright color vada. This is my Mom's tip. For dhein vado, as we call it in Sourashtra, grind 2 tbsp of coconut, 2 green chillies and 1 tsp of cumin seeds with small piece of ginger. Add this to the curd and to this add soaked vada. I learnt this from Chitra ma…