- Curry Leaves – 20gms (1/2Cup-Packed)
- Tamarind – 10gms Small Lemon Sized)
- Red Chilies – 32 Or To Taste
- Turmeric Powder – A Pinch
- Salt – To Taste (2 1/2tsps)
- Black Gram – 1tsp
- Mustard Seeds – 1/2tsp
- Fenugreek Seeds – 1/4tsp
- Asafoetida – 1/8tsp
- Oil – 3tsps
- Water – 1/4Cup (50gms)
Take a tub full of water and immerse the curry leaf stems. Wash the curry leaf stems thoroughly. Shake off excess water from the stems. Spread a clean and dry cloth and spread the washed stems on the cloth. Spread the stems separately so that the leaves dry fast. Make sure the leaves are dry or else pat dry the stems with a clean dry cloth. Separate leaves from the stems and measure them to get 20gms or 1/2cup (packed) of leaves.
Take tamarind into a bowl and add 50gms or 1/4cup of water. Soak tamarind for ten minutes.
Remove the stalks of red chilies and break them into small pieces.
Take a dry mixie jar and add curry leaves, red chili pieces, turmeric powder, salt and soaked tamarind along with water. Grind the mixture without adding any extra water. In between scrape the sides of the mixie jar with a spoon and grind. Remember not to add more water to retain the texture. By scraping with a spoon at intervals, grind the mixture to the extent possible smoothness. When done prepare the seasoning.
Heat a pan and add oil to it. When oil is hot add mustard seeds, asafetida, fenugreek seeds and black gram. Fry stirring on low flame till the seeds change color. Stir continuously while frying the seasoning, for even browning of the seeds. Add the prepared seasoning to the ground chutney. Using a PULSE button in a mixer grinder, grind the mixture to just crack the fried ingredients to give texture and taste to the chutney. Mix well and transfer to a serving bowl. Serve with hot rice and ghee.
Points To Observe:
While selecting curry leaves do not use old or too matured leaves as they would be tasteless.
The ingredients like tamarind, red chilies and salt may be used according to taste.
While washing the curry leaves remember to wash them along with the stems so that they dry fast. After they are dried then separate the leaves from the stems. Otherwise the leaves take long time to dry as they stick to each other on washing. On stems the leaves are apart and take less time to dry. Also it would be easier to even pat dry the leaves when they are attached to stems.
Do not add any extra water for smooth grinding of the chutney as it would spoil the texture and hence the taste of the chutney. Scrape the sides of the mixie jar with a spoon and bring the contents near the blade and grind. Have patience and repeat this process several times till the leaves and red chilies are ground to the extent possible smoothness.
After adding the seasoning to the chutney, use PULSE button for just 3 to 5 times to grind coarsely the fried ingredients. When the seeds are crushed slightly they give texture and taste to the chutney---so remember not to grind fine. Using a mortar and pestle gives the right texture and great taste to this chutney.
Serve this chutney with dosas, Atlu, Minapa Kudumu etc..apart from having it with rice and curd rice.
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