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.
- 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
Wash curry leaves, drain the water and pat it dry with a kitchen towel.
- Heat oil in a skill, add urad dal, red chilies and hing. Saute until dal turns golden brown.
- Now add curry leaves and saute in low flame for 2-3 minutes.
- Add tamarind, grated coconut, salt needed and saute for a few more seconds.
- Remove from flame and leave it to cool.
- Grind it to a smooth paste . You may add a little water. The consistency should neither be thick nor thin, so adjust water accordingly.
- Separately, heat a tsp of oil, add mustard seeds and when it splutters, pour the seasoning on the chutney.
- 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.