Karuveppalai thogayal ( curry leaves chutney)

Karuveppalai thogayal.

Recipe 

Ingredients 

2 tablespoon chana dal

1 tablespoon urad dal

3 green chilies 

One inch long ginger

1/4 tsp heeng powder 

1 tsp gingly oil 

A small piece tamarind 

Two handfuls of curry leaves 

Salt as required. 

Method 

In a kadai pour oil, add chana and urad dal,  in medium flame roast, add green chillies, ginger, heeng and tamarind.  Saute, add two handfuls of curry leaves.  Add salt,  mix well. Off the stove. 

Let it cool. Grind in the mixer in pulse mode, add one or two tablespoon of water if necessary.  Make a semi solid chutney. 

Serve with hot steaming rice, pour a tsp of gingly oil and devour.