• Red chillies 5
• Black gram dal 2 tsp
• Chopped ginger 1 1/2 tbsp
• Salt 1 tbsp
• Jaggery little
• Grated Fresh Coconut 1 1/2 tbsp
• Tamarind a small lemon sized

1. Heat little oil and fry red chillies, black gram dal and then ginger.
2. Grind with coconut, jaggery, tamarind and salt.
3. Heat oil, add mustard seeds and mix with chutney.

• Green chillies 3
• Ginger 1/2" piece
• Salt as required
• Jaggery as per taste
• Grated Fresh Coconut 2 tbsp
• Thick tamarind extract 1 tbsp

Fry chopped ginger with green chillies for 1 or 2 minutes. Grind it with coconut, salt and jaggery. Heat oil, add mustard and pour tamarind extract with ground paste. Stir well for 1 or 2 minutes and serve with pesarattu.