By Tanisha Salwan
Handful of curry Leaves 1 tsp urad Dal 1 tsp mustard Seeds ½ tsp cumin Seeds ½ ginger 2 green chilies ½ cup grated coconut 1 tbsp toasted Chana Dal Pinch of hing 2 tbsp oil Salt as required
First, take curry leaves and rinse them. Dry them properly as no moisture should be there.
Heat oil in a pan and add mustard seeds along with urad dal. Allow them to splutter.
Add cumin seeds, ginger as well green chilies. Stir and mix well.
Add curry leaves and sauté them on low heat. Mix until the leaves become a little crisp.
Don't overcook. When done, turn off the flame and let the curry leaves cool down.
In a grinder, add the kadi patta mixture along with grated coconut and chana dal. Blend well with water.
Chutney is ready. Serve it with anything you want and enjoy!