METHOD
1) REMOVE ALL THE LEAVES SEPRATELY FROM THE BUNCHES.
2) clean TO REMOVE ALL THE MUD.
3) REMOVE THE PULP FROM THE TAMRIND APPROX 1/2 CUP THICK PASTE.
4) IN A KADAI HEAT OIL,FRY THE UDAD DAL & RED CHILLI TILL THE DAL BECOMES GOLDEN BROWN.(ALWAYS KEEP THE GAS IN MEDIUM FLAME).
5) FRY THE CURRY LEAVES ALONG WITH THIS FOR SOME TIME,TILL U START GETTING THE SMELL OF THE LEAVES.ALMOST TILL THE COLOR OF THE LEAVES START TO CHANGE.
6) ALLOW THIS TO COOL & THEN GRIND THIS WITH TAMRIND PULP, CORRIANDER LEAVES & VERY LITTLE WATER.
7) GRIND IT TO A SMOOTH PASTE.U CAN KEEP THE CONSISTENCY TO THE CHUTNEY ACCORDING TO YOUR WISH.USUALLY A THICKER CONSISTENCY IS PREFERRED TO HAVE IT WITH RICE.FOR DOSAI/IDLI IT CAN VARY.
8) FINALLY ADD SALT & JAGGERY & GRIND IT ONCE AGAIN.
9) REMOVE & SERVE.