Pottukadalai, Dalia, Roasted Gram Chutney

          Though I haven't posted yet, the tomato chutney is one that I do most often as a side for idlis and dosas, since it's a favorite for both my husband and daughter. But sometimes, when I run out of tomatoes or I am running short of time, then it's this pottukadalai/ dalia or roasted gram chutney. No previous roasting or sauteing is required and you can do a couple of versions with it. Usually I do a combo of green chillies, ginger, roasted gram and a little coconut or dried red chillies, garlic, roasted gram and coconut. But for today's chutney I have used red chillies with ginger and have also added a couple of shallots. This chutney goes well with almost everything, both as a side to idlis and dosas and would also taste good if mixed with rice too..

Need To Have

• Roasted Gram - 4 tablespoons
• Grated Coconut - 1 tablespoon
• Dried Red Chillies - 2
• Chopped Ginger - 1 tablespoon
• Shallots - 4
• Tamarind - a small marble size
• Mustard Seeds - 1/2 teaspoon
• Urad Dal/ Husked Black Gram - 1 teaspoon
• Asafoetida - 1/8 teaspoon
• Curry Leaves - 5
• Salt to taste

Method

          Take the roasted gram, coconut, red chillies, ginger, shallots and tamarind and grind it all together along with the salt and some water, remove and keep.

          Heat some oil, add the urad dal and mustard seeds, when it starts spluttering, add the asafoetida and curry leaves, mix for a couple of seconds, remove and add it to the ground roasted gram dal.

Note
You can add equal amounts of roasted gram and coconut, but I use less coconut to keep it healthy.
If you don't have shallots, use one small onion instead.
More or less chillies according to your tolerance level and also if you don't want, you can leave out the coconut completely.