Curry Leaves and Coconut Chutney Recipe:
Preparation & Cooking Time : 15 mins
Serves: 4 persons
Fresh Coconut: 1/4 cup
Curry Leaves: 1/2 cup, tightly packed
Chana Dal: 1/2 tbsp
Urad Dal: 1/2 tbsp
Green Chillies: 3
Dried Red Chilli : 1
Tamarind: 1 inch piece
Mustard Seeds: 1/4 tsp
Oil: 2 tsp
A big pinch of hing
Salt to taste
1. Heat a 2 teaspoons of oil in a pan. Add the chana dal and urad and fry them until golden brown color.
Remove and keep it aside.
2. Add the slit green chillies to the same pan
and fry for a minutes. Take them out of the pan and set aside.
3. In the
same pan, add the curry leaves and fry until little crisp. Switch off
the flame and allow them to cool.
4. Grind the roasted dals, curry leaves, coconut, tamarind, required salt and green chillies
to a paste by adding little water.
5. Heat a teaspoon of oil in a pan for
seasoning. Add the mustard seeds and let them splutter.
6. Then add the
broken red chilli and hing and fry for a couple of seconds. Pour this
over the chutney and mix well.
Check out other chutney recipes for breakfast: