How to make Kadi Patta and Nariyal Chutney

Preparation: 10 minutes| Cooking: 10 minutes| Makes roughly 2 cups

Ingredients
2 cups Curry leaves (fresh, washed and drained)
1/2 cup Coconut (grated)
2 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
A pinch of asafoetida
2 green chillies (chopped)
2 red chillies (dried and broken into 2-3 pieces each)
1 tbsp Chana daal (bengal gram pulse)
1/4 cup Tamarind pulp
Salt to taste
1 tsp Sugar

Method
*Heat oil in a pan. Add mustard and cumin seeds.

* When the seeds start to crackle, add asafoetida and chana daal. Sauté until the daal starts to turn brown.

* Add the red chillies. Sauté for a minute.

* Now add curry leaves and mix them all well. Sauté for about 2 minutes till the curry leaves start to become crisp.

* Add the green chillies and coconut. Mix well and cook for another 5 minutes.

* Remove from heat and put the entire mixture in a grinder. Add tamarind pulp, salt and sugar.

* Add water little by little as required, and grind the mixture to a fine, thick consistency.

* Serve with just about everything.

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