Curry leaves chutney

 

Certainly! Here's a recipe for Curry Leaves Chutney:

Ingredients:

• 1 cup fresh curry leaves
• 1/2 cup grated coconut (fresh or frozen)
• 2-3 green chilies, chopped
• 1 small onion, chopped
• 1 tablespoon roasted Bengal gram (chana dal)
• 1 tablespoon urad dal
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• A pinch of asafoetida (hing)
• 2 tablespoons oil
• Salt to taste
• Water (as needed)
  

Instructions:

1. Heat 1 tablespoon of oil in a pan over medium heat. Add the urad dal, roasted Bengal gram, cumin seeds, and mustard seeds. Sauté until the dals turn golden brown and aromatic.
2. Add the chopped onion and green chilies to the pan. Sauté until the onions turn translucent.
3. Add the curry leaves to the pan and sauté for a minute or until they become crisp.
4. Remove the pan from heat and let the mixture cool down.
5. In a blender or food processor, add the grated coconut and the cooled mixture from the pan.
6. Add salt and a little water to the blender and blend everything together until you have a smooth chutney. Add more water as needed to adjust the consistency.
7. Once the chutney is well blended and smooth, transfer it to a serving bowl.
8. In a separate small pan, heat the remaining tablespoon of oil. Add the asafoetida and let it sizzle for a few seconds.
9. Pour the tempered oil over the curry leaves chutney and mix well.
10. Your curry leaves chutney is ready to be served.
11. Serve the chutney with dosas, idlis, or as a side dish with rice.

Curry leaves chutney has a unique and flavorful taste that complements South Indian dishes. Enjoy!