Curry Leaves Chutney
Curry leaves chutney is a tasty and healthy side dish for items ranging
from jowar roti
to moong dal dosa
fact, you can use it as a substitute
for coconut chutney. Curry leaves chutney can be prepared in
than 10 minutes.
The only step that takes a little bit of time in preparing this side
dish is the dry frying of curry leaves.
curry leaves chutney recipe needs only the ingredients you use in
everyday cooking. Thus, the few ingredients and the faster cooking time
should tempt you to know how to make curry leaves chutney.
leaf may be a source of antioxidants.1
Antioxidants are chemicals, found in some leaves, including curry
leaves, vegetables and fruits, that may reduce the risk of some
Tamarind paste is one of the items in the curry leaves chutney recipe
that gives the fine taste to this food.
Do you want to make the curry leaves chutney tastier? Season it. If
you, however, are using this chutney for health reasons, you should not
season this side dish.
leaves may help in the better "management of high cholesterol level and
type 2 diabetes.2"
is a lip-smacking
jam for dishes like chapati and bread.
of Bioactive Compounds, Pharmaceutical Quality, and Anticancer Activity
of Curry Leaf (Murraya koenigii L.), Evid Based Complement Alternat
Med., accessed through US National Library of Medicine,
ncbi.nlm.nih.gov/pubmed/24693327; 2Curry leaf
(Murraya koenigii Spreng.) reduces blood cholesterol and glucose levels
in ob/ob mice, Am J Chin Med., accessed through US National Library of
About 1 cup
leaves / karipatta / karibevu
/ karivepaku / kariveppilai 1 cup
gram or chana 1/2
seeds 1 teaspoon
gratings 2-3 tablespoons
Red chilies 2-3 or to taste
piece, or tamarind paste, to taste
leaves, few sprigs
Salt to taste
How to make Curry Leaves Chutney?
Add groundnut and chilies.
Fry till the groundnut crackles and gets some brown spots.
Transfer to a bowl.
Fry till the sesame seeds splutter.
Transfer to the bowl.
Fry till the leaves become hot.
Switch-off the stove.
Fry for a few more seconds.
Let the leaves remain in the kadai till these cool.
You can use the curry leaves
without frying also. However, the chutney will be slightly bitter. In
this case, descrease the quantity of curry leaves.
all the fried items, roasted
gram, dry coconut gratings, tamarind, coriander
leaves and salt to a mixer jar.
Grind for a few seconds.
Grind to a slightly coarse paste.
leaves chutney is ready.
Season the chutney with oil, mustard and urad dal for extra taste. But
the chutney without seasoning will be healthier.
green chilies, in place of red chilies, to
make the curry leaves chutney with a different taste. In this case, the
color of the chutney will be green.
copra gives a better taste, but if you do not
have it use fresh coconut.