Curry Leaf Chutney Recipe

• 1 Cup curry leaves (removed from the stem)
• 5 Red chilies, cut into halves
• 3 tsp Black gram (urad) dal
• 1 Tamarind (small piece)
• 1 tsp Mustard seeds
• 1 tsp Asafetida powder
• 1 tsp Oil
• Salt to taste

• Wash the curry leaves well and drain extra water.
• Splatter the mustard seeds in frying pan and add urad dal and asafetida. Fry, on low flame, till the urad dal becomes reddish in color.
• Grind the tamarind and red chilies finely.
• Then add curry leaves and run it in the mixer.
• Now, add rest of the seasoned ingredients, along with little water and salt.
• Grind into a thick paste (do not grind too finely).
• Curry Leaf Chutney is ready.