Curry Leaf Chutni

1 cup curry leaves
1 tbls urad dal
2 red birds eye chillies
1/4 tsp asafoetida
2 tbls grated coconut
1 tsp tamarind, soaked
in 3-4 tbls water
3/4 tsp mustard seeds

Heat 1 tbls coconut oil and sizzle dal,
chillies and asafoetida until golden.
Add curry leaves – saute 2-3 minutes.
Add coconut and tamarind liquid – saute briefly.
Cool and puree with extra water if needed.
Heat 1 tsp oil and splutter mustard seeds –
pour over chutni to serve.

Inspired by Gunpowder restaurant – Hauz Khaz, Delhi