ingredients
serves: 6 - 8
250 g (9 oz) Curry leaves (kadhi patta), washed, dried
20 Green chillies
2 tsp (10 ml) Vegetable oil
1 tsp (5 g) Bengal gram (chana dal)
1/2 tsp (1 1/2 g) Mustard seeds (rai)
1 Lemon (nimbu) juice
Salt to taste
method
1. Grind the curry leaves and green chillies to a smooth paste.
2. Heat the oil in a pan; add Bengal gram and mustard seeds and saute till they crackle.
3. Remove from heat and add the paste. Mix well. Add lemon juice and check for seasoning.
4. Cool and transfer to an airtight jar. Serve as an accompaniment with plain idli or steamed rice.
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