Sabsige soppu (dill leaves) chutney

Ingredients

• Grated Coconut- 2 tablespoons
• Sabsige soppu- Few leaves (only)
• Tamarind- 1 inch peice
• Hing/Asafoetida- A pinch
• Dry roasted Channa dal/Chickpeas lentil- 1 teaspoon
• Red Chilly-1
• Salt to taste
• Oil- 1 teaspoon
• Urad dal- 1 teaspoon
• Mustard seeds- 1/2 teaspoon
• Curry leaves- Few

Preparation

• Grind Coconut, Dill leaves, Tamarind, Hing, Dal and Red chilly to a fine paste. Add salt to taste. In a pan, heat the oil.
• Add Urad dal and Mustard seeds. When the mustard seeds splutter, add the Curry leaves.
• Season the Chutney with this tempering. Enjoy with Rice, Idly or Dosa!

Questions

Photos of members who cooked this recipe