Mangalore in my kitchen : Jane DSouza's delightful cookbook
Curry leaves chutney made Mangalore style! It is delicious with dosas, idlis, paranthas and we even have it as a dip at home!
Course condiments
Cuisine south indian
- 2 cups curry leaves of
- 2 tbsp coconut grated
- 1 tbsp channa dal
- 1 tbsp toor dal
- 1 tbsp urad dal
- 1/4 tsp pepper powder
- 2 chillies red
- 1/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1 tbsp oil
- 1 tsp sugar
- tamarind a little
- to taste salt
Heat oil and fry all the ingredients on a low flame expect sugar, tamarind, salt and pepper powder for about 5 mins
Grind everything to a fine paste, adding a little water if required
Store in fridge in an air tight container, it lasts about a week feeling fresh
Order online here
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