Curry leaves chutney can be taken with idlis, dosas or plain rice.
Curry leaves-1 ½ cups
Tamarind pulp-1 tbsp
Heat oil in a pan.
Fry the urad dal till light brown in colour.
Add whole red chillies and asafetida
Fry for a few minutes.
Remove from fire.
Wash and chop the curry leaves and fry them slightly.
Ground the fried curry leaves with red chillies, asafoetida, ginger and the salt.