Curry Leaves which is mostly used in Asian cooking,adds to the aroma and flavor of any
dish you prepare.This humble leaf has many benefits ,which is not taken notice of.The
curry leaf is always seen left out ,when you notice the plates,after a meal.I always try to
include in salads,iddli podi,by powdering or cutting it fine .I always have cummin seed
powder with curry leaves roasted and powdered with it.(it really adds to the aroma and
flavor.)You can also fry the curry leaves in oil ,crush it coarse ,and add to fried
chicken,potatoes or any type of meat you fry.
For health benefits-Good to reduce cholesterol,for indigestion,diabetes,and also good for
premature greying ,and growth of hair.So let’s get into the simple and tasty recipe which
could be served with rice,iddli,dosai or even like a dip.
2 cups of curry leaves (washed and the thick stems removed)
15-20 dry chillies (you can adjust according to your taste)or 1 tblsp.chilli powder
8-9 pips garlic
1/4 tsp.pepper powder
1 tsp cummin seeds
half lemon sized tamarind(soaked in water or sauteed in oil for 2-3 minutes).
1-2 tblsp.jaggery grated
salt to taste
1/2 tsp.mustard seeds
3 tsp.urad dal or gram dal
2 tblsp.gingelly oil.
First grind the curry leaves with all the ingredients,except jaggery to a fine paste.Temper
in oil with the ingredients listed ,add jaggery and cook for a few minutes till the raw smell
disappears.Remove from fire,and serve.This can be stored for a week even.Enjoy the
benefits nature offers
One thought on “CURRY LEAVES CHUTNEY”
Reblogged this on Calin's Kitchen.