Curry Leaf Chutney (Karivepaku Kharam)

Course : Curry
Source:
Serves: 1
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Ingredients:

6 pieces stems curry leaves -- (neither too tender nor too mature -- aromatic)
1 piece tamarind -- the size of a small lemon
1 piece jaggery -- the size of 1/2 a lemon
10 medium red chiles
1 teaspoon salt -- to taste
 

Preparation / Directions:

1. Soak tamarind in 4 tbsp. of water for 5 minutes. Remove. 2. Soak red chiles in a small bowl of water for 5 minutes. Remove. 3. Clean and pluck curry leaves. 4. Grind tamarind, red chiles, and curry leaves with salt and jaggery. 5. Add tamarind water and whip.


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