Kannekudi Katne / Commelina Communis leaves Chutney

Servings: 4-5

Ingredients:

Content	Quantity	Comment
Oil	1 tbsp + 1 tbsp
Jeera	1 tsp + 1 tbsp
White / Black Pepper	5-6	Add more if you want
Tamarind	½ lemon size
Kannekudi / Commelina Communis leaves	8-10 leaves	Cleaned, stem removed, pat dry
Green chilli	1-2 big
Coconut / Copra	½ cup	Dessicated
Garlic	3-4 cloves
Salt	To taste
Water	To grind

Method:

Heat a tbsp of oil in a pan. Add the leaves and roast till light brown. Remove and roast the green chilli(es), jeera, cloves, tamarind and pepper in the same pan separately. Remove and grind all the roasted ingredients with coconut and water to a smooth paste.

Heat a tbsp of oil in a pan. Add jeera. When it starts spluttering, add the ground mixture and bring it to a boil.Take it off the flame.

Serve hot / cold with rice.

Tip:

You can add more garlic while tempering the ground mixture. Also you can use coconut oil for cooking as it enhances the flavour.