Chatambade
The addition of curry leaves, either as a seasoning or a flavouring agent, is a salient feature of south indian cooking. This south indian delicacy stands testimony to this, with the distinct flavour and aroma of curry leaves wafting through the air and kindling your gastronomic juices into full-throttle.
Servings Prep Time
20 495minutes
Cook Time
15minutes
Servings Prep Time
20 495minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Clean, wash and soak the dal overnight. Drain and keep aside.
  2. Combine the dal, red chillies, green chillies, cumin seeds and a little water and blend in a mixer to a coarse paste.
  3. Add the onions, coriander, curry leaves and salt and mix well.
  4. Divide the mixture into 20 equal portions and shape each portion into a small round.
  5. Heat the oil in a kadhai and deep-fry till they turn golden brown in colour. Drain on absorbent paper. Serve hot with fried coconut chutney.