Curry leaves chutney

Curry leaves chutney
Curry leaves chutney

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

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

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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