Daala Kadhipatta Chutney Recipe (Roasted Bengal Gram Curry leaves Spice Mix)
A famous Maharashtrian Side Dish served during lunch / dinner on the left hand side of the plate.
Servings Prep Time
50gm 10
Cook Time
10
Servings Prep Time
50gm 10
Cook Time
10
Ingredients
Instructions
  1. In a heavy bottomed vessel or Iron kadhai, dry roast Daala for about 10-15 mins till crunchy. Let them cool. Peel the cover and keep aside
  2. Add a pinch of oil and dry roast the curry leaves. Keep aside
  3. Once cooled, pulse in a blender to a coarse texture. Do not add water or grind into a fine powder. Adjust salt and chilly powder per your taste
  4. Store in a airtight container.
If you like the post , please share with your family , friends and colleagues