Karale Chutney – A famous Maharashtrian Side Dish served during lunch / dinner on the left hand side of the plate. Typically supposed to be savored only in small quantities like 1TBSp daily.
In a heavy bottomed vessel or Iron kadhai, dry roast Karale seeds for about 5 mins till crunchy. Keep aside.
Dry roast grated dry coconut for about 5-7 mins till golden brown. Keep aside.
In the same vessel, add a drop of oil and roast garlic and curry leaves till they are crunchy and aromatic.
Add Salt, Chilly Powder, roasted karale seeds, coconut, curry leaves, garlic and let it cool down to room temperature.
Once cooled, pulse in a blender along with the Tamarind ball to a coarse texture. Do not add water or grind into a fine powder. Adjust salt and chilly powder per your taste
Store in a airtight container.
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