Coriander curry leaves chutney
Category : Spinach, Tamilnadu, Vegetables
Servings : 5
Time Taken : 15-30 mins
Rating :
Method
- Heat some oil in a kadai
- Fry urad dal and red chilli, allow to cool
- Clean and cut the coriander and curry leaves
- Add salt, urad and red chilli, hing and some water
- Grind well.
- Heat 2 tsp gingelly oil, add mustard, ground paste
- Keep flame low
- Mix it for 5 mins
- Shelf life 1 week if refrigerated
Ingredients:
2 big bunches - coriander
1 punch - curry leaves
salt to taste
4 tsp - urad dal
hing little
6-8 - red chilli
2 big bunches - coriander
1 punch - curry leaves
salt to taste
4 tsp - urad dal
hing little
6-8 - red chilli
RECIPES BY LAKSHMI
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