Muringayila Chammanthi /Masinga Palle Sukki Chutney

Muringayila Chammanthy (Mashinga Palle Sukki Chutney in Konkani) is a coconut based dry chutney made with drumstick leaves/moringa leaves and goes well with dosa, idli, rice or kanji (rice gruels).Drumstick leaves are known as muringayila in Malayalam and mashinga pallo in Konkani.

The following ingredients are needed to prepare Muringayila Chammanthi /Masinga Palle Sukki Chutney.

Ingredients:-

Drumstick leaves.        - 2 cup tightly packed
Red chillies.                 - 4
Urad dal.                      - 2 tbsp
Chana dal.                    - 2 tbsp
Curry leaves.                -1spring
Tamarind.                     - a lemon size
Dry Hing (Asafoetida).- a small piece
Desiccated Coconut.    -1/2 cup
Salt.                              - to taste
Coconut oil.                  - 2 tsp

Instructions:-

1). Seperate the drumstick leaves from its stems and wash the leaves in water. Drain water completely and keep aside.

2). Keep aside the other ingredients on a plate.

Method:-

1). Heat 1tsp coconut oil in a pan and roast urad dal, chana dal and dry red chillies till golden colour. Add dry hing, curry leaves and tamarind into the pan and saute well.Add drumstick leaves into the pan and saute well for a minute on low flame.Switch off the flame and mix well all the roasted ingredients and allow it to cool.

2). Grind all the above roasted ingredients along with desiccated coconut and required salt to a smooth and dry paste without adding water.Transfer the dry ground chutney to a plate.

Add 1tsp coconut oil over the ground chutney and shape it into round ball.

A very tasty and delicious Muringayila Chammanthi /Masinga Palle Sukki Chuney is ready to serve  with dosa, idli, rice or kanji (rice gruels).