No Coconut Coconut Chutney

1: In the oil, saute the onion, garlic, and green chillies until soft.

2: Add the salt and asafoetida.

3: Add the mixture into a mixer grinder with water and the Bengal gram and make a thick but smooth paste.

4: In a pot, heat oil and prepare the tempering by spluttering mustard seeds then adding the urad dal. Fry until golden and then add the red chillies and curry leaves.

5: Add the chopped onions and saute for 2 mins until translucent.

6: Add the thick chutney paste and mix well.

7: Thin down the chutney with water and switch off the flame.

8: Serve hot with podi dosa.