SPICY CURRY LEAVES CHUTNEY

INGREDIENTS
oil 1 tbsp
urad dal 2 tbsp
chana dal 2 tbsp
jeera 1 tsp
peppercorns 1/2 tsp
dry red chilies 2-3 as per taste
salt to taste
curry leaves 1 cup ( washed and dried)
til roasted 2 tbsp
desiccated coconut 2 tbsp

METHOD
heat oil, add the dals, fry till they turn light golden adding red chilies, then add jeera, peppercorns, fry for a minute, add coconut, fry on low flame stirring continuously along with curry leaves which are washed and dried, till coconut turns brown and curry leaves are also fried, add the til, off gas, add salt. cool and grind to a fine powder, without adding water. When you serve, put some powder, add til oil and serve along with idli, dosa, chila, parantha or on bread toast. You can even have this power with cooked rice, til oil and roasted papad !

 

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