Curry Leaves Chutney

Ingredients

• 125 g Bengal gram (dal)

• 1 lime-sized tamarind ball

• 2 bunches curry leaves

• 15-20 red chillies

• 1 coconut, grated finely

• 1/2 tsp salt (or to taste)

Method

Roast the dal till brown and grind it into a powder. Set aside. Roast the coconut; when half done add the red chillies and curry leaves.

Roast till completely dry.

Make a paste and add salt and tamarind mix to this paste with the powdered dal.

Store in an airtight jar.