Karri Patta Chutney / Curry leaves chutney

Name: Karri Patta Chutney / Curry leaves chutney
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 Cup Curry Leaves; 1/2 ball Tamarind; 1 tbsp Chana Dal; 1 tbsp Urad Dal; 1/4 tbsp Methi or Fenugreek Seeds; 6-8 Red Chillies; 1 tbsp Mustard Seeds; 3 tbsp Oil

Sri Charani Ravinuthala @cook_7916354

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Sri Charani Ravinuthala @cook_7916354

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Ingredients

4 servings

1 CupCurry Leaves
1/2 ball Tamarind
1 tbspChana Dal
1 tbspUrad Dal
1/4 tbspMethi or Fenugreek Seeds
6-8Red Chillies
1 tbspMustard Seeds
3 tbspOil

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Steps

1

Heat 2 tbsp oil.Add the udad dal and chana dal.Stir-fry till light golden brown.
2

Add the fenugreek seeds and stir-fry for 1 minute.
3

Add split red chillies and stir-fry for 10 seconds.
4

Add the curry leaves and stir-fry for 5-7 minutes.Turn off the heat.Let cool.
5

Grind the fried curry leaves+dal mix along with tamarind, salt, and a little water to a coarse paste.
6

Take out the pachadi into an airtight container.In a ladle, heat 1 tsp of oil.
7

Add mustard seeds and wait till they splutter.
8

Add the mustard seeds to the Karivepaku Pachadi and mix well.
9

Serve with idli, dosa, or hot rice.