Simple curry leaves chutney or dip
Here’s a flavourful accompaniment for all your meals
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 10m |
| SERVES | 4 |
½ cup coconut grated
1 tbsp urad dal or split black lentils
2 sprigs curry leaves
6 green chillies or dry red chillies (mild spice)
1 tsp ginger, chopped
⅛ tsp tamarind pulp
⅛ tsp turmeric powder
1 tsp oil
Salt to taste and water as needed
To temper
1 tsp oil
½ tsp mustard
Roast split black lentils in a teaspoon of oil until golden brown.
Add curry leaves, fry green chilies, ginger, along with the lentils.
Grind the ingredients with turmeric, which gives the chutney its bright green colour.
Add coconut. If the coconut is not fresh, use some milk, while grinding.
Transfer to serving bowl and temper with mustard to mix with the chutney finally.
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