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Kale Chutney
Chutneys are an integral part of breakfast menu in South India. These are served as side dish to traditional breakfasts like Dosa (Lentil crepes) & Idli (steamed lentil cakes). Kale is such a versatile ingredient and apart from using it widely in salads,smoothies we can include it in many other
Ingredients
Instructions
  1. Heat oil in a nonstick frying pan and add Urad Dal
  2. Let it fry for a minute and then add redchillies,ginger,garlic,salt,asefotida
  3. Keep sauteing until the lentils turn golden brown color
  4. At this stage add grated coconut,kale leaves tamarind paste
  5. Sprinkle a tbsp of water
  6. Close the pan with a lid and let the leaves get cooked. It will take approximately 5 minutes
  7. Turn off the flame and once the mixture is cooled grind to a smooth paste
  8. Add water accordingly
  9. You can store this in refrigerator and it stays good for up to days 4
  10. I served this as an accompaniment to Green Moongdal Dosa. You even use this chutney as a spread on your regular toast or even be served with Rotis Poori can can

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