Senagapappu - kobbari chutney (roasted bengal gram and coconut chutney)

This is a simple and easy to make chutney that goes well with tiffins like dosa, idli, mysore bajji....

What we need

green chillies - 8 (slit length wise)
roasted bengal gram (vepudu senagapappu) - 1 cup
grated coconut - 1 cup
oil - 1 tsp
salt to taste

for tempering

oil - 2 tsps
curry leaves - 2 sprigs
mustard seeds (avalu) - 1 tsp
jeera - 1 tsp
urad dal (minapappu) - 1 tb sp
red chillies - 3

Preparation

1. Heat 1 tsp oil in a pan and fry green chillies for 3 mts in low flame.

2. Allow to cool. Grind roasted bengal gram, grated coconut, fried green chillies and salt to smooth paste. Set aside.

3. Heat 2 tsps of oil in a pan, add mustard seeds, jeera, urad dal, curry leaves, and red chillies. Fry them for 2 mts in low flame. Add this to ground chutney.

4. Serve hot with idli or dosa.