Betel Leaf Chutney

 

 

Ingredients:

Betel leaves 6-10
Chana dal/Bengal gram 1-2 tsp
Urad dal/black gram 1-2 tsp
Curry leaves 2 strands
Coriander leaves (chopped) ½ cup
Green chilies 2-3
Dry red chilies 2
Garlic cloves 4-6
Grated coconut 2-3 tsp
Cumin seeds ¼ tsp
Jaggery 2-3 tsp
Tamarind lemon size
Mustard seeds ¼ tsp
Asafoetida pinch
Oil
Salt

Method:

1. Wash coriander, curry and betel leaves.

2. Soak the tamarind in water and extract the juice.

3. Chop coriander leaves and betel leaves.

4. Heat oil in a pan, add mustard seeds then cumin seeds
and fry them.

5. Add chana dal and then add urad dal and fry them.

6. Add green chilies, curry leaves, coriander leaves one by one and fry them.

7. Finally add garlic and grated coconut fry them for few
minutes. Switch off the stove. Let it cool down.

8. Grind the fried ingredients into coarse paste first.
Now add chopped betel leaves, salt, tamarind water and
jaggery, grind into fine paste.

9. Heat oil in a pan, add mustard seeds, chana dal,
asafoetida, cumin and dry red chili one by one and fry
them. Add ground paste and fry for a minute. Switch off
the stove.

10. Betel leaf chutney is ready to serve.