Yesterday, I plucked some more tamarind leaves. Winter will be here soon. My beloved Tamarind plant will not survive the harsh winter. The perennial plant/tree of India is very much an annual plant in my neck of the woods. Sigh!!
Since I had already blogged about daal, I thought of making a simple chutney to go with Idlies. I didn't add any cilantro to retain that delicate green hue of the tamarind leaves.
Tamarind Leaves Chutney
1/2 cup tender tamarind leaves
1/2 cup freshly scraped coconut
1/2 cup puffed chana daal/Pandharpuri DaaLe
salt to taste
A pinch of sugar
3-4 green chilies
Water as needed for grinding
1. Add all the ingredients in a blender.
2. Grind to a smooth paste.
3. Serve with idlies.
1. Use more green chilies if you prefer heat.
2. Tamarind leaves had enough tang so I didn't add any souring agent. Adjust per your liking.
3. I didn't add any tempering. But you can always temper the chutney by heating some oil and crackling some mustard seeds, asafetida and red chilies.