Curry leaves chutney/karuvepillai thuvayal

1 bunch of curry leaves👌 

Goose-berry sized tamarind

6 dried red 🌶 chillies(add more or less according to your taste)

Pinch of asfoetida 

1 teaspoon Salt

1 tbsp urid dal

In a pan, heat 1 tbsp gingelly oil. Roast urid dal and dried chillies along with asfoetida till golden brown. Wash and drain the curry leaves. Add the curry leaves to the pan, and fry for 2 minutes. Grind all the ingredients with few coconut pieces and tamarind. Add half cup of 💧 water and grind slightly coarsely. 

Curry leaves chutney or karuvepillai thuvayal chutney is ready to serve





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