This dish is a usual accompaniment to thosai, idli and such dishes. This dish is garnished for additional flavour and is of slightly runny consistency.
Coconut scrapings 2 cups
Green chillies 6
Onion 2 small
Salt to taste
Ginger half inch piece
Urid dhal split and cleaned 1 teaspoon
Mustard seeds 1 teaspoon
Dry chillies 2
Grind green chillies, ginger, salt, one onion and coconut scrapings until ingredients are well blended into a paste.
Now dry roast urid dhal until it is golden and set aside.
Dice the other onion into small pieces.
In a pan add oil and heat pan.
When oil is hot add the mustard seeds and wait for them to pop, add the onion and fry until onion is golden.
Now add chopped dry chillies and the roasted urid dhal and stir.
Add the sambal and stir well to a homogenous mixture.
Add warm water as necessary to make this a slightly runny dish. This is not chilli hot but has a gingery flavour.