Monday, 7 April 2014

Kariveppila thenga chammanthi/ curry leaf coconut chutney

1 cup curry leaves
¾- 1 cup grated coconut
7 dried red chili (adjust as your taste)
Small lemon size tamarind (smallest)
Salt to taste

Soak tamarind in 2-3 tbsp water and keep aside. Heat a pan then dry roast coconut, curry leave and red chili. Once coconut started to change color (no need to make brown) turn off flame. Add salt and soaked tamarind with water. Grind this together and serve with hot rice.

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