Curry Leaves Chutney

curry leaves
Curry leaves also known as ‘kadi patta’ in Hindi is one of the popular herb used in Indian cooking especially in South Indian cooking. It gives a distinct aroma and flavor to dishes.

Ingredients : 
  • Curry leaves – 1 cup tightly packed
  • Oil – 1 tsp(cold pressed coconut oil)
  • Red chillies – 2
  • Urad dal – 1 tbsp
  • Hing/Asafoetida – a pinch
  • Grated coconut – 2 tbsp
  • Tamarind -1/4 tsp paste or a small pea sized ball
  • Salt as needed (pink salt)
  • For the seasoning : Oil – 1 tsp(cold pressed coconut oil)  &  Mustard seeds – 3/4 tsp
Preparation :
Wash curry leaves, drain the water and pat it dry with a kitchen towel.
Method :
  1. Heat oil in a skill, add urad dal, red chilies and hing. Saute until dal turns golden brown.
  2. Now add curry leaves and saute in low flame for 2-3 minutes.
  3. Add tamarind, grated coconut, salt needed and saute for a few more seconds.
  4. Remove from flame and leave it to cool.
  5. Grind it to a smooth paste . You may add a little water. The consistency should neither be thick nor thin, so adjust water accordingly.
  6. Separately, heat a tsp of oil, add mustard seeds and when it splutters, pour the seasoning on the chutney.
  7. Mix well . Your chutney is ready.
  • Curry leaves or curry patta is a nutritional powerhouse and it helps enhance nutritional value of a meal.  It is a rich source of vitamin A, calcium, folic acid and fiber.
  • Curry leaves also stimulates hair growth and prevents premature graying.
  • Curry leaves is also known to stabilize sugar levels and regulates cholesterol in the body.
  • The polyphenols and Vitamin C in tamarind have antioxidant and anti-inflammatory properties.

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