Curry Leaves Chutney

Preparation Wash the curry leaves (6-8) and set aside. Grate the coconut and chop the ginger (½ inch) and garlic (2 cloves).

Sauteing Heat 1 tbsp oil (2 tbsp) in a pan and add the mustard seeds (½ tsp). Once they pop, add the cumin seeds (½ tsp), asafoetida, urad dal (¼ tsp), dried red chili (1), and curry leaves (6-8). Saute until the curry leaves (6-8) turn crispy. Remove from the pan and let it cool.

Blending In a blender, combine the sauteed mixture, fresh curry leaves (2 cups), green chilies (2), grated coconut (½ cup), roasted chana dal (¼ cup), ginger (½ inch), garlic (2 cloves), tamarind paste (½ tsp), jaggery (½ tsp), and salt. Add a little water and blend to a smooth paste.

Tempering Heat the remaining oil (2 tbsp) in the same pan. Add some mustard seeds (½ tsp), urad dal (¼ tsp), dried red chili (1), and curry leaves (6-8). Once they splutter, pour the tempering over the blended chutney. Garnish with chopped coriander leaves (2 tbsp).