Curry Leaves Chutney Recipe | Side dish with Idli, Dosa, Rice
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Author: Sumana
Ingredients
Curry leaves- 10 to 15 strands or half cup tightly packed
Split black gram lentilurad dal- 2 tsp
Fresh grated coconut- 2 fistful
Red chilliesByadagi- 2 no.s
Tamarind- Small marble sized
Salt- 1 tsp
Asafoetidahing- Chickpea sized
Coconut oil- 3 tsp
Instructions
Preparation
Wash curry leaves under running water and keep it aside till use.
Method
Heat a wok adding oil, split black gram lentil and red chillies. Fry them together till the lentils turn slightly brown.
Now include curry leaves and roast them till they turn little crisp.
Now add fresh grated coconut and all the roasted ingredients from above step in to a mixer jar. Add tamarind, salt and asafoetida too. Blend them together in to semi coarse paste adding little water. The consistency should not be too thick nor too thin, so add water accordingly.
Curry leaves chutney is ready. Serve it as side dish with rice, Idli or Dosa. Perfect pair with each one.
Note
Choose fresh curry leaves for perfect taste.
This chutney is of medium spice, add additional chilly as per your preferences.