Serves 1
Directions
- 1Heat 2 tablespoons of oil in a kadai.
- 2Add 3 tablespoons of Urad Dal, 3 tablespoons of Chana Dal, 1 teaspoon of Coriander Seeds, 15 Red Chillies, cherry size Tamarind, and 1 teaspoon of Cumin Seeds.
- 3Mix this well and remove it in a thali to let it cool.
- 4In the same kadai, heat 1 teaspoon of oil and add 10 cloves of Garlic.
- 5Sauté until beautiful brown golden spots appear on the garlic and then remove them.
- 6Add 2 cups of Kadhipatta (curry leaves) to the kadai and roast for 2-3 minutes until they reduce in size and become crisp.
- 7Add the roasted dals, spices, chillies, tamarind, and garlic to a mixer grinder.
- 8Add salt to taste.
- 9Add the crisp kadhipatta leaves.
- 10Grind all ingredients together without water until a chutney consistency is achieved.
Ingredients
- 2 tbsp Oil
- 3 tbsp Urad Dal
- 3 tbsp Chana Dal
- 1 tsp Coriander Seeds
- 15 Red Chillies
- cherry size Tamarind
- 1 tsp Cumin Seeds
- 1 tsp Oil
- 10 cloves Garlic
- 2 cup Kadhipatta
- to taste Salt
Equipment
kadaithalimixer grinder
Tips
- This chutney can be stored for 15-20 days if it is refrigerated properly.
- Blend the chutney without water.
- This chutney goes with everything—rice, idlis, dosas, rotis, or even sandwiches!
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