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Currypatta Dry Chutney

  • Washed and dried curry leaves (2 cups)
  • For Dry tadka- cumin seeds, mustard seeds, and hing – 1 tsp each
  • dry coconut grated – 2 cups
  • Roasted gram – 2tbsp
  • Peanuts -2tbsp
  • sesame seeds- 1tbsp
  • Jaggery powder-2 tbsp
  • Amchur powder- 1 tbdp
  • Unrefined Salt to taste.
  1. Wash curry leaves and dry on a towel.
  2. Dry roast separately peanuts, coconut and sesame seeds
  3. Make dry tadka in a pan with cumin seeds, mustard seeds and hing
  4. add curry leaves to it and roast till they become crispy
  5. Add all the ingredients in the grinder and grind it to coarse consistency.
  6. Adjust salt as per taste.

Contributor: Deepali Gaonkar


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