Curry Leaves Chutney
Today's recipe is one of the delicious & healthy chutney recipe from one of the staple herb (curry leaves) of Indian cuisine. This chutney is very popular as it imparts special flavor and highly nutritious. We know curry leaves are loaded with carbohydrates, fibre, calcium, phosphorous, iron, and vitamins. It is very helpful to increase metabolism, digestion and good functioning of heart. It fights infection and enlivens your hair and skin vitality. So its highly beneficial to make this curry leaves chutney often at home and it pairs up excellent with breakfasts like idli, dosa, upma, pongal, kichdi, paratha etc. Lets see how to make curry leaves chutney with this easy video recipe!
Curry leaves - 1 cup
Oil - 2 tbsp
Urad dal - 2 tbsp
Cumin - 1/2 tsp
Toor dal - 1 tsp
Gram dal - 2 tsp
Grated ginger - 1 tsp
Red chilli - 3 to 4
Tamarind - a small piece
Grated coconut - 1/2 cup
Salt to taste
Oil - 1 tsp
Mustard - 1/4 tsp
Cumin - 1/2 tsp
Split urad dal - 1/2 tsp
Hing - a pinch
Red chilli - 1
Curry leaves - a few
Clean and wash curry leaves.
Heat oil in frypan.
Add urad dal and saute till light brown.
Add cumin, toor dal and gram dal.
Saute for a minute.
Add grated ginger, red chilli and tamarind.
Add curry leaves and salt.
Saute in medium flame until the curry leaves shrinks.
Turn off flame and allow to cool.
Meanwhile grate coconut to fine pieces.
Add to blender and grind to shreds.
Add the curry leaves mixture to the blender.
Grind to coarse mixture.
Now add enough water (approx 1/2 cup) to blender and grind to smooth paste.
Transfer to serving bowl.
Heat oil in small frypan.
Add mustard, cumin, split urad dal, curry leaves, hing and red chilli.
Wait to splutter and turn off flame.
Add to chutney and mix.
Yummy, healthy & flavorful curry leaves chutney is ready.
It makes a delicious combo with idli, dosa, pongal, kichdi or even as a dip for snacks and spread for sandwiches.