|IDLI WITH HINGA CHUTNEY|
WHAT YOU NEED:
coconut : 1/2 of coconut, grated
Dried red chilly - 4-5
Asafoetida/ Hing - big chana size
Tamarind - a small piece
Salt - to taste
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
HOW TO MAKE:
Heat a tsp oil in a pan, add dried red chillies, roast them without burning. Remove. In the same pan add asafoetida piece and roast well.
Now grind coconut, roasted red chillies, roasted asafoetida, tamarind and salt along with little water.
Transfer ground paste in a bowl. Add some water to make little watery.
Then heat a tsp oil in a small pan. Add mustard seeds, when it splutters add curry leaves. Pour this on hinga chutney.
Serve Hinga chutney with Khotto/ moodo/ Idli.