Drumstick Leaf Chutney

Drumstick Leaf Chutney

Ingredients:

Drumstick leaves – washed, drained, pat-dried with tea towel: 1
Oil: 2 tbsp.
Cumin seeds: ¼ tsp.
Red chilies: 5-7
Split Bengal gram (dhuli chana dal): ¼ tsp.
Split black gram (dhuli urad dal): ¼ tsp.
Mustard seeds: ¼ tsp.
Tamarind – marble-sized piece; soaked in water: 1
Coconut – grated: ¼ cup
Salt to taste

Method

List

• Heat 1 tablespoon of oil in a pan; roast the cumin seeds, red chilies, and dals. Remove from the pan and set aside in a separate plate.
• Add the drumstick leaves to the pan with 1 tbsp oil, and sauté until soft. Allow to cool.
• Take the whole chilies from the plate and grind them along with the sautéd drumstick leaves, tamarind, coconut, and salt to a slightly coarse paste. Add the dals and cumin seeds from the plate and grind everything for a few seconds, maintaining the slightly coarse texture.