Coimbatore Catering Style Malli Chutney

Heat a few tablespoons of oil in a wide kadai. Roast 100g chana dal and 100g urad dal until deep golden brown. Remove and set aside.

In the same hot oil, tear the tamarind piece into small bits and fry it briefly to enhance the aroma.

Add the sliced onions, green chillies, and garlic cloves. Sauté them well.

When onions are 40% cooked, add the fresh grated coconut. Sauté well until the natural moisture completely dries out, without changing the coconut's color.

Allow the entire mixture to cool down completely. Do NOT add salt while hot, or the onions will release water.

Once completely cool, add salt to taste. Transfer the roasted lentils and the cooled onion-coriander mixture into a blender.

Grind it to an 80% coarse texture (kora kora-ppa). Do not make it a smooth paste.

For tempering: Heat oil, add mustard seeds, urad dal, and chana dal. Wait for dals to brown. Add dry red chillies and turn off the flame.