Ingredients

1. Oil – 2 tsp
2. Ginger – 20 gms
3. Mint – 25 to 30 gms
4. Coriander leaves – 5 gms or 1/2 cup
5. Curry leaves – 15
6. Chana dal (Bengal gram) – 2 tsp
7. Hing (asafoetida) – 1/4 tsp
8. Dry chillies – 4
9. Water – 120 ml
10. Salt - as per taste

Tadka

11. Oil – 2 tsp
12. Mustard seeds – 3/4 tsp
13. Hing (asafoetida) – a pinch
14. Curry leaves – few, about 10

Method

1. Preheat the pan/kadai, add oil, when warm, and add hing, chana dal, and dry chillies, first, roast for few sec, till it changes its colour.
2. Now add all other ingredients and roast till mint leaves get reduced and all the water is absorbed, it will not take more than 5min for all the ingredients.
3. Let it cool, then put all the ingredients in a mixer, add water as per the consistency and ground it to a smooth paste.

Tadka

4. Preheat the kadai, add oil, when hot add mustard seeds, hing curry leaves, when splutters and the curry leaves become crispy, add the chutney paste and Stir it well.
5. If it is thick add water and cook till one boil comes, then simmer it for 5 to 8min, switch it off.
6. Serve it with idli.

Notes

1. If you are eating hot idlies can drizzle few drops of ghee on your idli and eat it.
2. Add water as per the requirement and the consistency you want.