INGREDIENTS
- ½ cup curry leaves
- 5–6 small onions (shallots)
- 1 tbsp peanuts
- 3–4 dry red chillies
- 2 green chillies
- 2 garlic cloves
- 1 tsp ginger
- ¼ cup grated coconut
- Small piece of tamarind
- 4 tsp oil
- ½–1 tsp roasted chana dal
- Salt to taste
FOR TEMPERING (TADKA)
- 1 tsp mustard seeds
- Curry leaves
- Dry red chilli
- Urad dal
INSTRUCTIONS
- Heat oil in a pan and roast the curry leaves until crisp (do not brown them).
- Remove and keep aside.
- Heat oil in the same pan.
- Add roasted chana dal and peanuts. Fry for a minute.
- Add shallots, salt, garlic, ginger, and green chillies. Sauté well.
- Add grated coconut and the roasted curry leaves.
- Cook for another few minutes.
- Add the tamarind.
- Allow the mixture to cool completely.
- Grind into a smooth chutney.
- Prepare a tempering with oil, mustard seeds, curry leaves, dry red chilli, and urad dal.
- Pour the tempering over the chutney.
- Serve with dosas or idlis.
- I’ve served it with Kari Dosa.
SPICE LEVEL
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