Tamalapaku Pachadi / Betel Leaves Chutney

Ingredients

Betel leaves / Tamalapakulu - 10

Tamarind pulp – 1 tsp

Jaggery – 2 tsp

Green chillies - 6

Sesame seeds / Nuvvulu dry roasted – 2 Tsp

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 2 tsp

Bengal gram – 3 tsp

Curry leaves – 10

Coriander leaves – ¼ cup

Garlic - 2

Oil – 1 tsp

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Curry leaves – 10

Dry red chillies – 3

Oil – 1 tsp

Method

1. Heat oil in a pan, add mustard seeds allow them to crackle. Add cumin seeds, bengal gram, urad dal, and fry for 3 mins.
2. Add green chillies, curry leaves, coriander leaves and fry for 3 mins.
3. To the mixi jar, add sesame seeds and make it powder. Add betel leaves, above mixture to the same jar, and make it as rough paste.
4. Add tamarind pulp, jaggery, salt and make it as smooth paste.
5. Heat oil in a pan, temper it. Add this to chutney. Mix well.
6. Serve with rice and ghee.

Related Links:

1) Tamalapaku Bajji / Betel Leaves Fritters

2) Tamalapaku Pakodi Koora / Betel leaves Pakoda Curry