Ingredients
A heaped cup of Curry Leaves (washed well)
3/4 Cup Scraped Coconut or Desiccated Coconut
3 Tblsp of Chana Dhal or Dalia
2 Green Chillies
1 tsp Cumin Seeds
2 tbsp Lemon Juice
1 tsp Salt
2 tsp Oil
Tempering (Optional)
2 tsp Oil
1/4 tsp Urid Dhal
1/2 Mustard Seeds
few curry leaves
Method:
Heat Oil in a pan. Fry the washed curry leaves until crisp. Keep aside to cool completely.
Grind the curry leaves along with the other ingredients Cumin Seeds, Chana Dhal, Coconut, Green Chillies, Salt, Lemon Juice and little water to make a fine paste. The Curry Leaves Chutney is ready
If you want to temper the chutney.
Heat oil in a pan. When hot add the urid dhal. When slightly brown add the mustard seeds and when they splutter add the curry leaves. Fry till Curry Leaves loses its rawness. Pour this mixture over the ground chutney. The Curry Leaves Chutney is ready
Cooking With Dexter 