urad dal-1 tbsp
grated coconut-3 1/2 tbsp
dry red chilly
Dry roast urad dal and cashew nuts, then add all ingredients in a mixie jar for grinding, add water and grind into fine paste. Heat a pan, add coconut oil, splutter mustards and fenugreek, then add dry red chilly curry leaves and chopped shallots, fry well and add to chutney.
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