Kadi Patta Chutney | Curry Leaves Chutney

Curry Leaves are meant for only Tadka or Tempering, this is what I think. But during Surfing on Internet, I came across chutney recipes and I found Curry Leaves chutney. But still I didn’t give a thought to make it.
But, next Sunday My Lazy Kitchen didn’t have coriander leaves to make chutney with Dosa’s. Being very Lazy, we did not go out to buy coriander .We were finding substitute for chutney and I remembered this chutney and made within 10 minutes.
Curry Leaves Chutney or Kadi Patta Chutney was ready to serve with Dosa.Curry Leaves Chutney is made from fresh grated coconut and Urad Dal.There are lot of versions of Curry leaves where in you can use chana dal/toor dal/ mung dal.But I used urad dal and it taste really great!!!
1/2 Cup – Curry Leaves (tightly packed)
1/4 Cup – Grated Fresh Coconut
1 tsp – Oil
2 tsp – Urad Dal
1 tsp – Tamarind/Imli
1 to 2- Green Chilies
Salt as per taste
For Tadka/Tempering 
1/2 tsp – Oil
1/2 tsp – Mustard Seeds
1.Heat 1 tsp oil and roast curry leaves until crisp, keep aside.
2.In same pan ,add urad dal and saute until golden brown, add tamraind and saute for 30 secs.
3.Grind curry leaves, tamarind, urad dal, green chilies, coconut, salt with little water to make smooth chutney.
4.Prepare tadka/tempering , heat oil and add mustard seeds allow to splutter and pour over curry leaves chutney.
Serve Kadi Patta Chutney or Curry Leaves Chutney with Dosa,Idli,Upma or as a dip for any other dishes.

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