Avocado Chutney

Heat 1 tsp of oil, roast 1 heaped tbsp. of  urad dal, 6 red chillies- adjust to suit your spice tolerance, hing couple of puffs, a few mint leaves(increase or reduce for variations), 1 ripe tomato and small marble size tamarind.

Let cool and grind it to a paste adding pulp scooped out  from an avocado. Tempering is purely optional. It tastes awesome with Idli/Dosa and plain rice or as a spread on rotis. It serves as a good dipping sauce.