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Saturday, June 21, 2008
Learnt From: My Mom.
Dalia (Veeyinchina Senagapappu) --- 1 Cup
Coriander Leaves --- 20-25 stems
Tamarind --- 3 strands
Shredded Coconut --- ½ Cup
Green Chilies --- 8 small
Salt --- to taste
Oil --- 1 tblsn
Urad Dal --- 1 ½ tsp
Mustard Seeds --- 1 tsp
Cumin Seeds --- ½ tsp
Dry Red Chilly --- 1 halved
Curry Leaves --- 5-6
Add dalia, coriander leaves, tamarind, shredded cocounut, green chilies and enough salt to the blender.
Blend to a paste by adding enough water.
Transfer the chutney to a bowl.
Heat a tblsn of oil in a pan. Add and toast urad dal, mustard seeds, cumin seeds, dry red chilly and curry leaves.
Transfer the seasoning to the chutney.
Tastes good with Idly, Dosa, Vada, and Upma.