PIRANDAI CHUTNEY

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• 
  NEEDED
• Pirandai - (clean,remove the leaf, cut big pieces )1 handful
• Black urad dal - 1/4 cup
• Red chilly - 3
• Onion - 1 big - roughly chopped
• Garlic - 5 to 6 cloves
• Small piece ginger
• Tamarind - 1/2 the lemon size
• Grated coconut - 2 tbsp 
• Salt
• 2 tsp oil
• 1 /2 tsp mustard, curry leaves

METHOD

In a wok dry roast urad dal and red chilly, remove and keep aside. 

Add 1 tsp   oil and roast pirandai, the color will change, remove. 

Then roast onion, garlic, ginger in 1 tsp oil. Cook for 2 min, add grated coconut and remove. 

Now grind red chilly and urad dal first without adding water. 

Then add pirandai, roasted onion garlic ginger, tamarind and salt . 

Add water as required and grind to a paste. 

Transfer the chutney to a bowl. 

Temper mustard, curry leaves and add to the chutney. 

Good with idly, dosa..........