Chintha chiguru nuvvula patchadi(Til chutney with tender tamarind leaves)

Ingredients:

White til: 125 gms,
Tender tamarind leaves: 1 cup,
Green chillies: 6,
Red chillies: 2,
Mustard seeds: 1/2tsp,
Split dehusked urad dal: 1 tsp,
Hing:a pinch,
Jeera: 1/2tsp,
Peeled garlic cloves:5,
Curry leaves: 8 – 10,
Salt,
Oil: 2tablesp,
Chopped coriander leaves: 1 tablesp

Method:

1) Dry fry til&powder,keep aside,
2) Heat a tablesp of oil, add green chillies (either cut them into bits or give a nick on them to prevent bursting)
3 Garlic cloves, tamarind leaves, fry till the chillies and tamarid leaves change colour,remove , put this in mixie along with salt, grind it to a course paste.
3) Add til and run mixie for a min so that it forms a nice paste.
4) Heat remaining oil, add hing, mustard seeds, jeera, urad dal, remaining cloves, red chillies and curry leaves,
5) Fry till mustard splutters and por this on chutnay, add coriander leaves. Mix well.
6) Serve this with hot plain rice/curd rice.

Tip:

While preparing tempering you can also add finely chopped onion.
You can keep in fridge for 4 – 5days (with onion only for 2 days).