Idli Dosa-ni Chutni (Chutney for Idli & Dosa)

2 cups kothmari (cilantro), washed & trimmed

4 tablespoon aadu marchaa (minced ginger root & green chili)

1 teaspoon saaker (sugar)

1 teaspoon mithu (salt)

3 tablespoon limbu (lemon juice)

pani (water), optional

shing dana (peanuts), optional

2 tablespoon tel (oil)

1 tablespoon adad daal (urad dal)

3 leaves mitho limdo (curry leaves)

½ teaspoon rai (mustard seeds)

½ teaspoon jiru (cumin seeds)

1 suku marchu (whole dried pepper)

¼ teaspoon hing (asafetida)

1 cup dahi (plain yogurt)

1/3 cup naariyel (coconut meat), grated

1. Blend the cilantro, ginger, green chilies, sugar, salt & lemon juice. Add peanuts if desired and water if needed.
2. In a small pot, heat oil and add urad dal, curry leaves & mustard seeds. When the mustard seeds begin to pop, add the cumin seeds, whole dried pepper & asafetida. Pour in the contents of the blender and mix well.
3. Remove from heat, adding yogurt & coconut. Mix well.

Source: Kokila July 2001