Curry Leaves Coconut Chutney / Karivepaku Kobbari Pachadi – Chutney Recipes

Ingredients

• 1 small cup Curry Leaves
• 1/2 cup grated fresh Coconut
• 2 inches Tamarind Flake
• 1 pinch Turmeric powder
• Salt to taste
For Popu :
• 6 or 7 Red Chillies
• 1/2 sp Mustard Seeds
• 1/2 sp Coriander Seeds
• 1/2 sp Urad Dal
• 1/4 sp Methi Seeds
• 1 pinch Hing
• 2 sp Oil

Instructions

1. Wash and soak tamarind in little water and keep aside, wash and pat dry curry leaves on a clean cloth.
2. Heat oil in a pan add popu ingredients and fry, once its done remove and set it aside on a plate.
3. Add curry leaves to the same pan and fry for 2 or 3 mins on medium flame and remove from the pan, let it cool for some time.
4. First grind fried popu ingredients along with tamarind, salt, turmeric powder into a coarse paste.
5. Now add fried curry leaves and grind the mixture coarsely by adding little water, then add scraped coconut and grind it into a coarse paste.
6. Transfer the chutney to a small bowl, curry leaves coconut chutney is ready to serve, serve with hot rice and ghee.