Curry Leaves Chutney for Idli/Dosa
1 cup curry leaves
¼ cup grated coconut
1-2 green chilis
Small piece of tamarind (optional)
½ tsp urad dal
½ tsp mustard seeds
1 whole red chili
2 tsp oil
Wash and dry curry leaves.
Heat a pan and dry roast curry leaves till crisp, don’t brown. Remove on a plate.
Add tamarind, coconut and green chilies to the same pan and dry roast for few minutes. Don’t brown the coconut.
Grind all roasted ingredients with little water to make a smooth paste.
Heat the pan again and add oil.
Add urad dal, red chili and mustard seeds.
When mustard starts to splutter, add the paste and stir. Add required water to get the consistency you like, preferably not too thick or thin.
Add salt and when it just starts to simmer take off fire.
Serve with idli or dosa.