1/4 cup tightly packed Curry Leaves
1/2 cup grated Fresh Coconut
1 teaspoon Urad Dal
1/2 tablespoon Chana Dal
1 Green Chilli, roughly chopped
1/2 teaspoon chopped Ginger
1 teaspoon Tamarind Paste
1/2 teaspoon Salt or to taste
1 teaspoon Oil
A pinch of Asafoetida
1/4 teaspoon Cumin Seeds
1/4 teaspoon Mustard Seeds
1 Dry Red Chilli, halved
1 teaspoon Oil
Rinse curry leaves in running water, place them on kitchen towel and pat dry them.
Heat 1-teaspoon oil in a small pan over low flame. Add chana dal and urad dal and roast until they turn light brown. Add cleaned curry leaves.
Roast leaves until all moisture evaporates and leaves turn dry, approx. 2-3 minutes. Turn off the flame and transfer to a plate. Let them cool for 4-5 minutes.
Place all the cooled ingredients along with, grated coconut, grated ginger, green chilli, tamarind paste and salt in the chutney jar of a grinder.
Grind them to a medium coarse paste. Add approx. 4-tablespoons water and grind again until smooth and thick paste.
Transfer it to serving bowl. Heat remaining 1-teaspoon oil in a small tempering pan over medium flame. Add mustard seeds; when they start to crackle, add urad dal and stir-fry until it turns light brown in color. Add cumin seeds, asafoetida and dry red chili, fry for 30-40 seconds. Turn off flame and pour tempering mixture over prepared chutney. Curry leaves chutney is ready.
Pic Courtesy: Google
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