Chutney is a quintessential part of any Indian cuisine. This Kadi Patta and nariyal — fresh curry leaves and coconut — chutney from South India is a great alternative to the regular coriander and mint chutney. There is something amazing in the fragrance of fresh curry leaves. Though this chutney is traditionally paired with idlis, vadas and dosas, these days in our house we are eating it with thepla, mathri and papad and just about everything! At times, I have even caught Sikander open the bottle and spoon out a little to eat as is. You can store it in an air-tight jar in the refrigerator for up to a week.
Kadi patta and nariyal Chutney / Fresh curry leaves and coconut chutney
Preparation: 10 minutes| Cooking: 10 minutes| Makes roughly 2 cups
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
*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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