MORINGA LEAVES CHUTNEY RECIPE

MORINGA LEAVES CHUTNEY RECIPE

INGREDIENTS FOR SAUTENG AND GRINDING

Oil - 1 tbsp

Chana dal - 2 tsp

Urad dal - 2 tsp

Guntur chilies - 2 nos

Roughly chopped onion - 1 no

Roughly chopped tomato - 1 no

Green chilies - 2 nos

Tamarind - a small piece

Garlic - 4 nos

Cumin seeds - 1/2 tsp

Cleaned moringa leaves - 2 cups

Finely chopped coconut - 1/4 cup

Salt - 3/4 tsp (as required)

Water - 3/4 cup

INGREDIENTS FOR TEMPERING

Oil - 2 tsp

Mustard seeds - 1/4 tsp

Urad dal - 1/2 tsp

Curry leaves - 1 string

Preparation time : 20 minutes

Cooking time : 15 minutes

No of servings : 4 members

Cuisine : Indian

Coarse : Side Dish for idly or dosa

Method:

1. Heat oil in a kadai, add chana dal, urad dal and fry until it turns golden brown in color.

2. Add chopped onion, tomato, green chilies, red chilies, garlic, tamarind and cumin seeds.

3. Saute for 2 minutes, add moringa leaves and saute for 3 minutes.

4. Add chopped coconut, salt, saute once, turn off the flame and let it cool down completely.

5. Place it in a blender jar, add water, grind it into smooth paste and place it in a bowl.

6. For tempering, heat oil in a tadka pan, add mustard seeds, urad dal, curry leaves and mix well.

7. Pour the temperings in the chutney, mix well and serve.

Heat 1 tbsp of oil in a kadai, add 2 tsp of
 chana dal and urad dal

Saute until it turns golden brown in color

Add chopped onion, tomato, green chilies,
 red chilies, garlic, tamarind and cumin seeds

Saute for 2 minutes

Add 2 cups of moringa leaves

Saute for 3 minutes in medium flame

Add chopped coconut and salt

Mix once and turn off the flame

Let it cool down completely

Place it in a blender jar

Add 3/4 cup of water

Grind it into smooth paste

Place it in a bowl

Heat 2 tsp of oil in a tadka pan,
add 1/4 tsp of mustard seeds,
1/2 tsp of urad dal, a string of curry leaves
 and mix it well

Pour the temperings in the chutney 

Serve