Curry Patta Chutney

Ingredientsfor 5 servings

• Dry coconut grated : 2 pcs
• Curry patta : 2 pcs (the quantity of curry patta should be the same as the grated coconut
• Asafoetida : 1” piece
• Tamarind : 1” round ball
• 200 gm — roasted
• 15 nos Whole red chillies : 10
• Oil : 1 tsp
• Salt, to taste

Preparation

1. Step 1

   Roast the grated coconut in a pan till golden brown and set aside.

2. Step 2

   Heat the oil in the same pan and fry the piece of asafoetida and set aside.

3. Step 3

   In the same oil roast the curry patta and whole red chillies separately and set aside.

4. Step 4

   Enter Step.

5. Step 5

   Grind the roasted coconut, asafoetida, curry patta, whole red chillies and tamarind.

6. Step 6

   Set aside on a plate to cool.

7. Step 7

   Grind the roasted gram to a fine powder.

8. Step 8

   Enter Step.

9. Step 9

   Mix the ground gram powder with the ground coconut mixture and add salt.

10. Step 10

    Enter Step.

11. Step 11

    Store in the refrigerator in a airtight jar.