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Very popular curry patta chutney
Published On: 26 Jun 2014
Roast the grated coconut in a pan till golden brown and keep aside.
Heat oil in the same pan and fry the piece of asafoetida and keep aside.
In the same oil roast the curry patta and whole red chillies separately and keep aside.
Grind the roasted coconut, asafoetida, curry patta, whole red chillies and tamarind.
Keep aside on a plate to cool.
Grind the roasted gram to a fine powder.
Mix the ground gram powder with the ground coconut mixture and add salt.
Store in the refrigerator in a airtight jar.
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