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Sunday, August 30, 2009

Curry Leaf Chutney


1 cup grated Coconut

25-30 Curry leaves

Grape sized Tamarind

2 Green Chillies

Salt to taste

1/2 tsp Mustard seeds

1/2 tsp Black Gram seeds

Pinch of Asafetida powder

2-3 tsp Oil


Put grated coconut, green chillies, tamarind, curry leaves and salt in a mixer. Add enough water and grind it. (If it is frozen coconut, add hot water while grinding.) 

Put oil, mustard seeds and black gram seeds in a pan. Once it starts spluttering, add pinch of asafetida  powder. Add ground curry leaf chutney and fry them in medium flame for about 4-5 mins until it gives nice aroma.

Transfer this to a bowl and serve. It goes well with rice and dosas.