Follow these steps for perfect results
Indian borage (Doddapatre)
washed
Fresh coconut
grated
Tamarind
small lemon size
Dry Red Chillies
broken
Asafoetida (hing)
Mustard seeds
White Urad Dal (Split)
Chana dal (Bengal Gram Dal)
Salt
to taste
Sunflower Oil
Wash the karpooravalli leaves well.
Heat oil in a heavy bottomed pan.
Add urad dal and chana dal and fry until they are brown in color.
Add red chillies and karpooravalli leaves and saute well until the leaves shrink.
Allow it to cool.
Transfer everything to a mixie jar.
Add salt, asafoetida, dessicated coconut and tamarind to it along with little water.
Grind it finely or coarsely as per your preference.
Heat a teaspoon of oil in the same pan and add mustard seeds.
After they splutter switch off the flame and add to the ground chutney and mix well.
Serve as a condiment.
Expert advice for the best results
Adjust the amount of red chillies according to your spice preference.
Fry the dals on low heat to prevent burning.
Everything you need to know before you start
5 mins
Can be made 2-3 days in advance and stored in the refrigerator.
Serve in a small bowl as a side.
Serve with steamed rice.
Serve as a side with South Indian meals.
Serve as a dip with dosas or idlis.
Complementary to the chutney's spice and herbal notes.
Discover the story behind this recipe
Traditional South Indian condiment.
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