Butternut squash 1 cup
Channa dal 2 tbsp
Urad dal 2 tbsp
Tamarind paste 1 tspp
Red Chilly 6
Asaphoetida tspn
Coconut 1 cup
Cooking oil 1 tbsp
Salt to taste
Mathanga chammanthypodi - Directions:
Heat oil in a pan and fry channa dal and urid dal till brown. Remove and keep aside.
To the same pan add coconut, red chilly, Tamarind and asaphoetida, and fry till coconut is golden brown.
Keep aside.
Add the squash and roast till all the moisture is gone.
Grind all the ingredients together with salt to get a fine powder.
Keep it in air tight containers.
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