Chutney rice recipe

INGREDIENTS:

1. Cooked rice - 1 cup
2. Shallot | small onion - 20
3. Garlic - 5 cloves
4. Dry chili - 4
5. Tamarind - a pinch
6. -- For Tempering --
   1. Mustard seed - 1/4 teaspoon (tsp.)
   2. Spit black gram - 1/4 teaspoon (tsp.)
   3. Bengal gram - 1/4 teaspoon
7. Curry leaves - 5
8. Ghee - 1 teaspoon (tsp.)
9. Oil - 2 teaspoon (tsp.)
10. Salt - to taste.

PREPARATION:

1. Skin the small onion | shallot.
2. Heat 1 teaspoon (tsp.) oil in a pan add shallot, garlic, dry chili, tamarind and sauté until onion start to turn golden brown.
3. Remove from heat, add curry leaves, salt to taste and grind into a paste.
4. In a pan heat oil 1 teaspoon (tsp.) of oil, add mustard seed and once it start to splatter add black gram and Bengal gram and cook until these turn golden brown.
5. Now add this to the ground paste (chutney).
6. Add the chutney, ghee to the warm rice, mix well and serve.

NOTES: