Kollu Chutney

• Pressure cook 3/4th cup of Kollu. Ratio: 1:3water
• Pour oil in a hot pan
• Add 1/2 tsp Jeera & hing (perungayam)
• When it splutters, add curry leaves
• Add coarsely cut garlic cloves (2)
• Add red chillies (1 or 2)
• add 1/2 tsp coriander seeds or dhania
• Fry until raw smell goes
• Add Onions (1)
• Add very little tamarind
• When onions are translucent turn off the stove
• Allow it to cool
• Drain & Save the excess kollu water for delicious Kollu Rasam  
• COARSE grind the onion mixture together with the cooked kollu & salt per taste & may be the kollu water or regular water if necessary.
• Optional: I seasoned the chutney again with hot oil & 1 more red chilly + curry leaves for added aroma
• This goes well with rice.
• The saved Kollu water can be used to make the Kollu rasam
• Enjoy your Kollu Chutney!