Ingredients
- This classic Tamil recipe came to me from Chef P Saravanan at the Taj Coromandel in Chennai
- INGREDIENTS QUANTITY
- 1. Curry leaves 500g
- 2. Tamarind concentrate 30g
- 3. Channa dal or split chick pea 50g
- 4. Indian Green chilly 5 pieces about 1 inch long, stalks removed
- 5. Grated coconut 50g
- 6. salt to taste
- TEMPERING
- INGREDIENTS QUANTITY
- 1. Refined oil 30g
- 2. Mustard 30g
- 3. Split urad dal 20g
- 4. Madras round chillies 5nos
- 5. Curry leaves 20g
- 6. Hing powder 20g
Instructions
- 1. Heat 2 tablespoons of oil in a small skillet or tempering spoon on high heat. When oil is hot but not smoking reduce flame to medium.
- 2. Temper the curry leaves, cook 30 seconds until they look crisp. Drain and reserve. Add more oil, when hot temper the Bengal gram about 30 seconds, drain and reserve.
- 3. Grind together the curry leaves, Bengal gram, green chillies, grated coconut, tamarind and salt to a fine paste.
- 4. Temper the chutney with oil, mustard, split urad dal, and curry leaves, Madras round chillies and hing powder.
- 5. Mix the tempering to the chutney, check seasoning and serve.
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