Curry leaves chutney

Curry leaves chutney
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This is the easiest chutney which makes for a stellar combination with plain rice or curd rice.

Ingredients

2 tbsp coconut oil

½ tsp asafoetida powder

5 red chilies

½ tbsp black gram

½ tsp mustard

200 g curry leaves

A gooseberry size tamarind



Preparation

Heat coconut oil and add asafoetida powder to it

Add the mustard seeds and once it splutters, throw in the black gram and red chillies. Saute for a minute. Remove from stove

Pluck the curry leaves from stalk and mix in the tamarind. Grind together to a thick paste without adding water

Add to the prepared seasoning, stir and serve with rice  

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