1 Heat 2 tsps oil in a vessel, add cumin seeds, let them splutter. Add the coriander leaves, pudina and green chillis and fry for 3 mts. Remove from heat and cool. 2 Grind the sauteed pudina mixture, grated coconut, roasted chana dal and salt to a paste. Add few tbsps water while grinding. 3 Heat oil in a pan, add the mustard and let them splutter. Add the split gram dal and allow them to turn red. Add curry leaves and hing and turn off heat. Pour this seasoning over the chutney and serve with any tiffin like idli or dosa. Prep & Cooking: 15 mts Cuisine: Andhra . 1/4 cup chopped fresh coriander leaves/kothimira/dhania 1 cup fresh grated coconut 2 green chillis (slit lengthwise) 1 tbsp dalia/roasted chana dal/putnala pappu ¼ tsp cumin seeds/jeera/jeelakara (optional) salt to taste 2 tsps oil For seasoning/poppu/tadka: 1/2 tsp mustard seeds 1 tsp split gram dal/minapa pappu pinch of hing/asafoetida/inguva few curry leaves 1/2 tsp oil
