Curry Leaves Chutney
Ingredients:
-
Picked curry leaves 1 cup (level)
-
Grated coconut 1 cup
-
Black gram dal 1 tbsp
-
Mustard seeds 1/2 tsp
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Oil 1 1/2 tsp
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Salt 1/2 - 3/4 tsp
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Red Chillies 4
-
Tamarind pellet size
Method:
Heat 1 tbsp oil in a pan. Fry on a medium flame, the red chillies and black
gram dal, till the dhal is light golden in colour. Add the curry leaves
which has been washed and drained well, and the tamarind and fry till the
curry leaves are well roasted. Remove from flame When cold, add coconut,
salt and half a cup of water. Grind into a smooth mixture in a mixie and
remove the ground chutney into a bowl. Heat the remaining oil in the pan,
add the mustard seeds. When the mustard seeds splutters, pour over the
chutney. Tastes good with idlis, dosas, rice or rotis.
Serves 6-8.