• Curry Leaves – 1 cup
  • Pottu kadalai – 1 tablespoon
  • Green Chillies – 2 Nos
  • Fresh ginger – a small piece
  • Tamarind – a small gooseberry size
  • Salt – ½ teaspoon

For Seasoning:

Oil – 1 teaspoon
Mustard – ½ teaspoon
Urad dhal – 1 teaspoon
Jeera – ½ teaspoon
Asafotida Powder – a pinch

Method:

Grind curry leaves, pottu kadalai, green chillies, ginger tamarind and salt together to a fine paste.

In a small kadai put the oil and when it is hot add mustard. When it pops up add urad dhal, jeera and asafotida powder and fry till the urad dhal turn light brown. Pour this seasoning over the chutney.

Also See: Curry Leaves Kuzhambu, Curry Leaves Rice, Curry Leaves Powder, Curry Leaves Tomato Chutney