RSS

Curry Leaves Chutney

28 Nov

Ingredients: 30-35 sprigs curry leaves, 1 small copra, 25 red chillies, tamarind lump (small marble size), 1/2 pav bengal gram dal, 2 tbsps salt (grains), asafoetida (hing) small piece.

Method: Wash curry leaves and wipe them dry with apiece of cloth. Grate copra and keep aside. Roast curry leaves and red chillies separately in frying pan. Roast bengal gram dal till brown. Fry hing in ghee and then roast copra gratings with remaining ghee. Drop red chillies, curry leaves, copra gratings, bengal gram dal, hing, tamarind and salt  all in the same sequence in mixer. Powder them. Mix it well and store in a bottle.

curryleavchut

Advertisements
 
Leave a comment

Posted by on November 28, 2013 in Uncategorized

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: