Wednesday, November 05th, 2008 | Author:

Ingredients:

  • Coconut 1/2
  • Red chilies 5
  • Asafoetida 1 pinch
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Curry leaves

Procedure:

  1. Grind the coconut, red chilies, salt, and asafoetida with minimum water into thick chutney
  2. Heat 2 tsp oil in a pan and fry mustard seeds, urad dal, and curry leaves till it splutters and then add it to the chutney and mix
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