9 June, 2020
CURRY LEAVES CHUTNEY…. a healthy accompaniment to go with rice, chapati, dosay, poori….
As such we (I & Suresh) are a great fans of curry leaves and by default also we are consuming this wonder leaves since birth as we are from southern part of India. This healthy herb is hugely used there in almost every hot & salt dish we relish. Some people also make hair oil using these leaves. For us its like, if we don’t put the tempering using curry leaves in any dish, then that dish is considered as not up to the mark, it doesn’t taste good or aroma less – haha
Here I have earlier also posted few more recipes which uses curry leaves like curry leaves chutney powder , which we can store for quite some days and keep consuming a small amount of it everyday – so good for our overall health
Another recipe using curry leaves is, a kind of instant chutney which can be used/served as an accompaniment to go with any kind of rotis, dosay, idly or even can be consumed just mixed with hot steaming rice – which turns into a very healthy meal. Here what I mean by saying instant chutney is, it doesn’t need any kind of roasting of any ingredient used or no need to boil/cook anything, its like … just gather all the ingredients, grind & use – that’s it, so simple and easy.
The other two recipes using curry leaves are one of my most favorite ones, Curry leaves chitranna/rice & curry leaves gojju/tangy curry . Both are mouth watering and finger licking good dishes.
So today’s recipe uses a small amount of lentils along with considerably more amount of curry leaves, fresh coconut, spices and salt. It also has the goodness of ginger in it.
Ingredients :
- Curry leaves – 1 cup
- Split bengal gram – 2&1/2 tbsp
- Split black gram – 1&1/2 tbsp
- Grated fresh coconut – 1 cup
- Green chili – 3
- Whole red chili (byadigi/less hot) – 8 to 10
- Grated ginger – 1 tbsp
- Tamarind – 1 inch piece
- Salt to taste
- Water – as required to grind the chutney
For Tempering :
- Oil – 1 tbsp
- Mustard seeds – 1/2 tsp
- Hing – a fat pinch
PROCEDURE :
To begin with, dry roast both the lentils until aromatic and light brown in color, then add curry leaves, roast until crisp then remove to a plate
Now in the same kadai, dry roast chilies, tamarind, ginger and remove to a plate and let them cool for a while
Now transfer everything to a mixie jar along with salt and coconut and grind into a coarse paste using water required for the consistency
Prepare the tempering and pour it on the chutney
Some other chutney recipes on my blog – amla chutney , coriander amla chutney , Pudina amla chutney , fenugreek leaves chutney , amla curd chutney , raw mango chutney , sweet chutney , authentic coconut chutney , tomato chutney , pineapple bengal gram chutney , sesame seeds chutney , amla pigeon peas chutney , instant rave idly chutney , chutney chitranna , cucumber peel chutney