Kempu chutney (basically means red chutney)
My mom makes a lot of of variety of chutneys and this one has been my personal favorite. goes well with rice idlis.
Toor dal (togari bele) - 1/2 cup
Channa dal (kadale bele) - 1/2 cup
Red chillis - 15 - 20
Coconut - scraped 1 cup
tamarind juice - 3 tbsp [1 soak 1 lemeon sized tamaring ball in 1/2 cup cold water for 15 mins and use the entire content]
Oil - 1/2 tbsp
Heat a pan.
Fry the dal (without oil) till the dal starts turning golden in color [ you get the nice smell of dal roasting]
remove it from flame
Add the oil to the same pan and fry the red chillis.
when they start changing color remove from flame
Now grind the fried dal and red chillis along with all the ingredients.
If required give a tadka of mustad and chilli.