Ingredients

• 125gms - ajwain leaves (vamu)
• 1 tbsp - channa dal
• 6 pods - garlic (no need to peel)
• 1/2 tsp - jeera
• 5+1 - red chillies
• 1 tsp - coriander/dhania seeds
• 1/2 tbsp - oil
• 1/4 tsp - mustard seeds
• 8 curry patta leaves
• Salt
• 1/2 tsp - tamarind paste
• A pinch of hing

How to Make Ajwain Leaves Chutney

• Dry fry channa dal, chillies, jeera and dhania seeds till dal changes colour and gives a nice aroma.
• Make a coarse powder of the fried dal and keep aside.
• Wash ajwain leaves. Then fry them in one tsp of oil till they change colour and become a bit soft.
• Add the leaves, salt, tamarind paste and garlic to the masala powder. Grind to make a paste.
• A little water may be added while grinding.
• Heat the remaining oil and prepare tempering with hing, mustard seeds, red chilli and curry leaves.
• Pour this over the prepared chutney.
• Mix well and serve with plain rice/dosa/idli.