NUGGE SOPPINA CHUTNEY/DRUMSTICK /MORINGA LEAVES CHUTNEY

INGREDIENTS

2 cups drumstick leaves (Do not use the stems, pick only the leaves)

3-4 red chilies

1tsp dhania (coriander seeds)

a small piece of tamarind

1/4 tsp hing (asafoetida)

5-6 tbsp grated coconut

salt to taste

METHOD

In a vessel boil all the ingredients except coconut, till the leaves become soft. Remove from flame and add the grated coconut. Allow to cool and grind to a paste. Temper with mustard ,udad dal (black gram) and hing.

Nutritious chutney is ready to be served. This can be mixed with steamed rice and eaten. For extra flavour mix a few drops of coconut oil to the rice and mix the chutney and relish.



                                                        ASH GOURD PEEL CHUTNEY


Peel the skin of Ash gourd and follow the same procedure for making the chutney. Here I have used green chilis instead of red.