Kariyapak Pachhadi (Curry leaf chutney)
Ingredients
- 9 oz Curry leaves kadhi patta, washed, dried
- 20 Green chillies
- 2 tsp Vegetable oil
- 1 tsp Bengal gram chana dal
- 1/2 tsp Mustard seeds rai
- 1 Lemon nimbu juice
- Salt to taste
Instructions
- Grind the curry leaves and green chillies to a smooth paste.
- Heat the oil in a pan; add Bengal gram and mustard seeds and saute till they crackle.
- Remove from heat and add the paste. Mix well. Add lemon juice and check for seasoning.
- Cool and transfer to an airtight jar. Serve as an accompaniment with plain idli or steamed rice.
Calories: 109 kcal
Carbohydrates: 20 g
Protein: 3 g
Fat: 2g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 500 mg
Potassium: 33 mg
Fiber: 8 g
Sugar: 5 g
Vitamin A: 3221 IU
Vitamin C: 1729 mg
Calcium: 360 mg
Iron: 1 mg