CURRY LEAF CHUTNEY


The fragrant curry leaves,not only enhances the aroma in the curry,but has immense health and cosmetic benefits.

To brief a few benefits

1.Helps to burn fat and reduce cholesterol

2.Good for diabetics

3.Good for solving digestive issues

4.Good for eyes as they are powerpacked with

Vitamin A &C.

5.Helps in relieving congestion

6.Good for hair ,in preventing hairfall, acts as a

good conditioner used as a paste with curd or

coconut milk.

7.Curry leaf paste heated with any oil and

applied to hair promotes hair growth,and

prevents greying.

Now …I think I’ll get into the recipe

Simple and easy!

INGREDIENTS

2 cups washed curry leaves

1 tblsp cummin seeds

1 tblsp urad Dal

1 tblsp curry leaves

1 tblsp coriander seeds

7-8 red dry chillies

3-5 pips garlic

A few pepper corns

A pinch of asafoetida powder

1/4 of a coconut

Juice of 1/2 a lime

Salt to taste.

Dry roast all the ingredients till the dals turn

light brown .( You can roast in oil 1-2 tsp if you

prefer)

Grind to a paste with salt and coconut to a thick

paste.

Add lime juice if you like.

This is suitable with iddli,dosas or even rice,kanjis,Pakoras,kebabs …

Try your choices and enjoy it’s health benefits

CURRY LEAVES CHUTNEY


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.

INGREDIENTS

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

To temper

1/2 tsp.mustard seeds

3 tsp.urad dal or gram dal

2 tblsp.gingelly oil.

METHOD

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