Last Updated on
- Dry roast urid dal till it becomes reddish. Remove in the chutney pot of the mixer.
- Dry roast mustard, hing/asafoetida (Shankar chaap), jeera/ cumin seeds till the mustard starts spluttering. Switch off the gas and add the methi/fenugreek seeds. Stir till the methi/fenugreek seeds become reddish. Remove in the chutney pot.
- Now heat the oil and fry well the capsicum & green chillies.
- Grind all the ingredients and serve with idli, butter idli.