Curry Leaves Chutney

Curry Leaves Chutney

 

Curry leaves chutney

Curry leaves chutney

 

Got huge bunch of fresh curry leaves from the neighbour’s garden as they have trimmed the huge tree!

What to do with it was the question? The best option – to make curry leaves chutney.

It is popularly knonw as ‘karuveppilai chutney’ in South India and  savoured with idli, dosas etc.

You may also have it with our Indian snacks like bhajji etc.

This diabetic-friendly kadi patta chutney recipe is an excellent food for shiny and healthy hair.

Fresh curry leaves, coriander leaves and grated fresh coconut are the basic ingredients to make this chutney.

The time consumed to make curry leaves chutney is also minimal.

You may also store this chutney for 5-7 days in fridge!

Learn how to make curry leaves chutney here!

 

Ingredients:

1) 1 cup Curry leaves

2) 1/4 cup grated fresh coconut

3) 2-3 green chillies

4) Tamarind and jaggery pulp

5)  1 tsp Urad dal

6) 1 tsp oil

7) 1/2 tsp mustard seeds

8) 1/2 tsp cumin seeds

9) Pinch of hing (asafoetida).

10) Salt to taste.

 

Method:

Clean and wash curry leaves and keep it on strainer

Heat oil in pan add mustard seeds, cumin seeds and urad dal and saute it on medium low heat.

Once the dal turns brown, add green chillies with hing and saute for a minute.

Remove from heat and take into a plate.

Add little oil in a pan , curry leaves, grated fresh coconut and saute for 1 minute. Then turn off the heat.

Transfer the mixture in mixer grinder. All add the tamarind and jaggery pulp into it.

Add salt and little water and  grind to a fine paste.

You can serve with bhajji.

 

Method:

1) Clean and wash curry leaves and keep it on strainer

2) Heat oil in pan add mustard seeds, cumin seeds and urad dal and saute it on medium low heat.

 

yo1xava

 

lyaynb5

 

3) Once the dal turns brown, add green chillies with hing and saute for a minutes. Add little oil in a pan add curry leaves, grated fresh coconut and saute for 1 minute. Then turn off the heat.

 

 

4) Remove from heat and take into a plate.

 

324apvc

 

5) Transfer the mixture in mixer grinder. All add the tamarind and jaggery pulp into it. Add salt and little water and  grind to a fine paste.

 

z0scx4z

 

lqap2lk

 

6) You can serve with bhajji.

 

d1jsosr

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *