Potnalu Pappu 1 cup
or Roasted Chana dalGreen chillies 2
Ginger 1 inch piece
Garlic 3 cloves
Tamarind piece 1 and 1/2 inch piece
Curry leaves 1 inch
Oil 2 teaspoons
Urad dal 1 teaspoon
Mustard seeds 1/2 teaspoon
Red Chiilies 2
Hing 2 pinches
Preparation:1. Heat a pan and after it is heated add half teaspoon of oil and turn to low flame. Add the roasted chana dal or potnalu pappu and mix well, after 5 to 7 minutes turn off .
2. After the roasted chana dal or potnalu pappu cools put this in mixie add water (if you want thick chutney add less water) , tamarind, geen chilli , ginger, raw garlic and salt and make into a smooth paste.
4.Heat the same pan add the remaining oil and after oil is heated add urad dal, mustard seeds , red chilli broken into two/three halves,hing and curry leaves. After the mustard seeds splutter add the tadka or poppu to the chutney bowl.