CURry Leaf Chutney

Curry leaves are a major part of southindian cooking. It is present in most of our dishes. And every house would have a curry leaf tree.

As kids we would pick the fruits from the tree and eat it but i used to hate the leaf and pick each and every one of them and put it aside… My mom would tell me ” have it , its good for your eyes, its good for hair growth, it ‘ll keep your hair black “.
As a southindian its important to have thick, long, black hair 🙂
But as a kid i cared for all these…,
Now as i have grown i have started liking this leaf.

Ingredients
200 gms – Curry Leaves
200 gms – Urad dal
1 cup – Fresh grated coconut
1 /2 lemon size – tamarind
2 to 3 – Green Chillies
Salt to taste
1 tbsp – Rai
1 tbsp – Oil

Preparation
Wash and air dry the curry leaves.
Sun dry the grated coconut for one afternoon.
In a pan dry fry urad dal till gold.
Tempering: In a pan heat the oil, to this add rai and hing. Let it crackle.

Method
Take curry leaves, dried coconut, tamarind, chillies, salt, jaggery, tempering, urad dal and grind it in a dry jar. Grind it to a coarse texture. Do not add water. The chutney should powdery yet moist.
Serve it with, roti, dose or just hot rice with ghee.

Incase of no fresh coconut, use dry grated coconut or desecated coconut too.