Curry Leaves Chutney

How to Prepare

1. Heat 2 tablespoons of oil in a small pan over medium heat.
2. Add 4 teaspoons of urad dal and sauté until golden brown.
3. Add 40-50 curry leaves and sauté for 1-2 minutes until they turn crisp.
4. Add 4 green chilies and sauté for another 30 seconds.
5. Remove from heat and let the mixture cool slightly.
6. Transfer the mixture to a blender. Add 2 cups of grated coconut
7. 1 cup of tamarind paste, and salt to taste.
8. Blend into a smooth paste, adding water as needed (about 1-1.5 cups) to achieve desired consistency.
9. For tempering, heat 2 tablespoons of oil in a small pan. Add 2 teaspoons of mustard seeds and let them splutter.
10. Add 2 dried red chilies and a pinch of asafoetida, then pour this tempering over the chutney.
11. Mix well and serve with idli, dosa, or rice.