Tender Tamarind Leaves 1 cup packed
Freshly Grated Coconut 1 cup
Green Chiles 2 – 4
Salt to taste
Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 3
Curry Leaves 4
Oil 1 tsp
Method of preparation:
Remove stems, wash and roughly chop green chiles.
Clean, remove hard stems and wash tender tamarind leaves.
Using a pestle, first mash green chiles and salt finely.
Then add tamarind leaves and coconut to the mortar and mash briefly without adding any water.
You might have to add little water to grind everything at once in a blender.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds stop spluttering, add this to above ground tamarind leaves chutney.
Serve with steamed rice.
Notes: Make sure not to grind the tamarind leaves chutney into a paste.