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Easy To Make Curry Leaves|Kadipatta Chutney|Thogaiyal

 

curry leaves chutney

Curry leaves are used extensively in Asian cooking especially in SouthIndian cooking. They are one of the sought out stars of tadka. curry leaves garnish the yogurts or buttermilk lending their gentle aroma to the soothing liquid. Curry leaves wink across at you while floating on the creamy sambhar or do a salsa on Rasam. But what do we do, we carefully pluck out the leaves and keep it aside on our plate while eating NOT aware of the POWER PACKAGE this humble leaf contains within!

Ayurvedic manuscripts state numerous medicinal benefits of curry leaves. Apart from helping in the growth of hair, curry leaves are known to be anti-diabetic. They are anti-microbial, anti- oxidant, anti-inflammatory. Curry leaves protect and reduce the damage caused to the liver.

The versatile curry leaf lends itself as flavorful tadka mix, as part of curry leaves pulao and as part of curry leaves chutney, kuzhambu (curry) etc.

Curry Leaves Chutney

Ingredients:

Curry leaves – 1 cup
raw coconut – 1/4 cup grated
oil – 1-2 tblsp (for roasting)
Green chillies- 2-4 (according to your spice comfort)
Red Chillies – 3-5 numbers ( according to the hotness palatte)
Tamarind – lemon sized ball
Jaggery – 1 tsp (optional)
Channa Dal – 2 tsp
Urad dal – 2 tsp
Mustard/Kadugu/Rai – 1/2 tsp
Cumin/Jeera seeds
Asafoetida/Hing – a Pinch
Salt – According to taste
Water if required.

Method Of Preparation:

pluck and clean the curry leaves. Leave it aside.

Take a wok.Heat the wok, add oil, when the oil gets hot. Add mustard seeds and cumin seeds in it.
When mustard starts spluttering, add urad dal and Chana dal, roast on medium flame until it changes color but does not get browned. Add the red chillies and asafoetida. Take care not to burn the chillies. Remove the roasted ingredients from fire and keep it aside.

Heat the wok again, add oil. Add the cleaned curry leaves. fry it on a medium flame for 2 – 3mins or until the color changes. Once the color changes, add the grated coconut and the green chillies. Saute the mix for 1-2 mins until coconut begins to give off a nice aroma (or turns light golden red)

Switch off the stove. Allow the mix to cool.

Take the jar of your mixer grinder, add all the ingredients including tamarind, salt, and jaggery (if adding). Grind it adding as less water as possible.

Serve with rice or as an accompaniment to rasam, sambhar.

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