Ingredients

For Curry leave chutney

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 tablespoon roasted chana dal
• 2 tablespoons raw peanuts
• 1 pinch asafoetida/hing
• 4-5 garlic cloves
• 2 dried red chillies
• ½ cup shallots or 1 medium onion
• ¼ cup fresh coconut
• 1 lemon-size tamarind
• 2-3 green chillies
• 1½ cups curry leaves
• Salt to taste

For Tadka

• 1 teaspoon oil
• 1 teaspoon mustard seeds/rai
• 1 teaspoon urad dal
• 1 pinch asafoetida/ hing
• 8-10 curry leaves
• 2 dried red chillies

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. In a pan heat oil.
2. Now add mustard seeds, urad dal, roasted chana dal and raw peanuts and roast for two minutes.
3. Now add asafoetida, garlic cloves and dried red chillies and roast for another minute.
4. Further add shallots and cook them for couple of minutes or till it becomes translucent.
5. Now add fresh coconut, green chillies and tamarind and cook for a minute.
6. Lastly add fresh curry leaves and salt and mix well. Cover it with a lid and cook for two minutes. Once done, switch off the heat and let it cool down completely.
7. Transfer the mixture in a mixer grinder and add some water. Grind until smooth.
8. To prepare the tadka, heat oil in a pan and then add mustard seeds, urad dal and asafoetida. Once the mustard seeds splutter add curry leaves and dried red chillies. Cook for another few seconds.
9. Immediately pour the tadka on the curry leaf chutney.
10. Serve with dosa, uttapams or idlis.
11. Can be stored in the refrigerator for upto two days.

Recipe Notes

• You can replace tamarind with lemon juice.
• If you don’t have peanuts then you can replace it with roasted chana dal

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