This fragrant dry Chutney made with fresh ,tender lemon leaves is not only a good digestive, but also stays good for a couple of months. All the ingredients are carefully roasted and ground to a fine powder and then shaped into balls. This is usually served with Curd rice in place of a pickle. This recipe was generously shared by my friend Meena Venkatsubban.
A large fistful of tender lemon leaves
7 dry red Byadgi chillies
A lemon sized ball of tamarind
1/4 tsp Ajwain/ Carom seeds
1/4 tsp cumin seeds
A kidney bean size piece of Hing/ Asafoetida
A sprig of curry leaves
1 tbsp oil
Wash and pat dry the lemon leaves. String the thick vein in the centre. Tear them up roughly and keep aside. Heat oil in a pan. Add the cumin and carom seeds, asafoetida, and allow them to splutter. Immediately drop in the dry red chillies and roast them too. Add the ball of tamarind and roast it for a minute. Finally drop in the lemon leaves, curry leaves and salt. Roast till they wilt a bit. The whole procedure should be carried out on an extremely gentle flame to avoid burning of spices. Allow the mixture to cool and then grind it to a coarse powder. Form balls of required size and store in an airtight container.
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