This chutney is made with coconut and curry leaves. An alternate version of this chutney is Tomato Curry Leaves chutney and Curry Leaves Pottukadalai Chutney
Curry Leaves Pottukadalai Chutney
Difficulty: EasyThis quick chutney is made with curry leaves and pottukadalai dhal.
Coconut Curry Leaves Chutney
Course: ChutneyCuisine: Indian, TamilDifficulty: EasyServings
5
servingsPrep time
5
minutesCooking time
5
minutesThis chutney is made with coconut and curry leaves. An alternate version of this chutney is Tomato Curry Leaves chutney.
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
Asafoetida – a small pea size
Salt – ¾ teaspoon or as per taste
Oil – 2 teaspoon
Mustard Seeds – 1 teaspoon
curry leaves
Directions
- In a kadai put the oil and fry asafoetida, 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.