Ingredients:
4 sprigs of fresh muringayila / drumstick leaves
1 cup grated coconut
2 green chillies
small piece ginger, chopped
small piece tamarind
2 shallots
salt to taste
1/2 tsp mustard seeds
1-2 dry red chilli, chopped
1 sprig curry leaves
1 1/2 tsp coconut oil
Preparation:
- Clean the drumstick leaves and keep it aside.
- In a blender, add grated coconut, fresh drumstick leaves, 2 shallots, green chillies, ginger, tamarind and salt to this and grind to a smooth paste adding about 3/4 cup of water. Transfer this to a bowl.
- Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves.
- Add this tempering to the chutney and mix well. Adjust the salt.
- Serve with dosa / idli….
