Betel leaf chutney powder
Wash, tear and remove veins from betel leaves and dry roast in the kadai till completely dry. Add the curry leaves also and continue stirring till dry. Transfer to another plate and set aside to cool
First grind the dals and peanuts. Then, separately, grind the leaves. When leaves are almost ground up completely, add coconut in same jar and continue grinding. Mix with the ground dals, check for salt and chilli levels and grind again to get a better texture. Mix well and store in fridge
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