Ingredients:
Coconut gratings – 1 cup
Curry leaves – 2 to 3 strings
Red chilli – 4 to 5 Nos
Bengal gram dhal – 1 tablespoon
Urad dhal – 1 tablespoon
Tamarind – a small gooseberry size (or you can use one teaspoon tamarind paste)
Asafotida – a small pea size (If you do not have hard one, you can use asafetida powder)
Salt – ¾ teaspoon or as per taste
Oil – 2 teaspoon
Mustard and curry leaves for seasoning
Method:
In a kadai put the oil and fry asafetida, dhals and red chillies. Add tamarind and fry for a while. Then add curry leaves and keep the stove to minimum. Fry the curry leaves for few seconds. Add coconut and switch off the stove. Cool it. Add salt and grind to a paste.
Season it with mustard and curry leaves.
Also See:Tomato Curry Leaves Chutney
 | No one cooks alone. A cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present. When baking, follow directions. While cooking, go by your own taste. |
7 comments:
This chutney is an all time favourite. Looks yummy.
that is an interesting recipe. i suppose the taste wil be similar to paruppu chutney where we roast urd dal and tuvar dal..and grind with coconut and puzhi
Im glad to see your post in taste of india..now more of us can benefit from your site..
cheers
anu
great chutney...
Chutney looks perfect. It is a great dip for dosa and idly.
Hi all,
Thank you all for visiting my site and posting your comments.
Anu - Yes. It tastes like dhal chutney but with the goodness of curry leaves.
Never made this before. Would love to try.
Hi Hima,
Thank you for visiting my site. Try this chutney and post your comments.
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