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.
- Wash curry leaves and dry on a towel.
- Dry roast separately peanuts, coconut and sesame seeds
- Make dry tadka in a pan with cumin seeds, mustard seeds and hing
- add curry leaves to it and roast till they become crispy
- Add all the ingredients in the grinder and grind it to coarse consistency.
- Adjust salt as per taste.
Contributor: Deepali Gaonkar