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Curry Leaves Chutney



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.
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