CURRY LEAVES CHUTNEY (Kugan )

CURRY LEAVES CHUTNEY

Ingredients:

2 cups curry leaves
¼ tsp gingelly oil

1 tsp gingelly oil
1 tbs channa dal
1 tsp urad dal
4 shallots sliced
5 green chillies sliced
A small piece og ginger (optional )
¼ cup grated coconut

1 tbs or to taste tamarind paste
Salt to taste
Little jiggery (optional )

2 tsp gingelly oil
½ tsp mustard seeds
A big pinch of asafetida powder
2 red chillies cut into pieces

Method:
Heat the ¼ tsp gingelly oil in a pan and add in the curry leaves.
Stir fry for a moment in low flame and remove.

Heat the 1 tsp gingelly oil in the same pan.
Add in the channa dal and the urad dal.
Sauté until little golden, add in the shallots, green chillies.
Stir fry for a minute, add in the grated coconut, stir fry and remove.

Let the contents cool, now in a mixie, add in the contents,
Curry leaves, tamarind paste, salt to taste and jiggery if added.
Add little water and grind to a smooth paste to a chutney consistency.

Heat a pan with the 1 tsp gingelly oil. Add in the mustard seeds,
Asafetida powder and the dry red chillies. Season well and pour on the chutney.
Mix well and serve with dosai, iddli or as a spread on bread.