Curry leaves 1 cup (loosely packed) Garlic 2 cloves Shallots | small onions 10 Urad dal 1 tblsp Green chili 2 Salt as needed Oil 3 tsp Mustard seeds 1/8 tsp
Wash the curry leaves and pat dry them. Peel the skin of garlic and onion. I used small onion, you can use big onion too.
In a pan add 2 tsp of oil and add the urad dal,green chili and garlic, when it starts changing colour, add the onions.
Cook this on a low flame till the dal turns golden brown and the onions starts shrinking. Add salt to the onions while cooking. This makes it cook bit fast without getting burnt. Once they are cooked add the curry leaves and saute for 5 seconds and switch off the flame. Let the curry leaves gets cooked in the pan heat only. Let this cool completely.
Grind into a fine paste. Add little water while grinding. Once it is done, add little water to bring to this to chutney consistency. In the remaining 1 tsp oil add the mustard seeds and when it splutters add that to the chutney. Mix well.
Sever karuvepillai chutney with idli | dosa | adai or upma.
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