Home / Recipes / Split Bengal Gram and Coconut Chutney
This is a versatile one. Goes well with any South Indian dish. It is crunchy and tangy. Use of lemon juice or tamarind makes it tangy, however if desired, add or skip it. The white split dal also called as dalia or putnalu along with freshly grated coconut makes this a delicious dip for any pakoras or bhajjis too. This can be stored for 4 days in the refrigerator.