Curry Leaves Chutney
Curry leaves chutney is a versatile chutney made with curry leaves, coconut and roasted bengal gram.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 2 to 3
- 1 cup curry leaves
- 1 teaspoon urad dal (husked black gram)
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ inch ginger
- 1 or 2 green chilies, chopped
- ½ cup grated coconut
- 1 tablespoon roasted chana dal (roasted bengal gram) - optional
- 1 pinch asafoetida (hing)
- 2 tablespoons oil
- salt as required
Rinse and dry the curry leaves or kadi patta with a clean kitchen towel.
Heat oil in a frying pan.
Then add mustard seeds and urad dal.
Allow the mustard seeds to crackle and the urad dal to get a reddish brown.
Add the cumin seeds. Then add the ginger, green chilies. Mix very well.
Then add curry leaves. Stir and fry the leaves with continuous stirrings till they become slightly crisp.
Don't brown them as this would make the chutney bitter. let this mixture cool down.
Then in a chutney grinder, add the curry leaves mixture with some salt and water.
Also add the grated coconut and roasted chana dal.
You can make a thick chutney or a chutney with medium consistency. So add water accordingly.
Grind all the ingredients to a smooth chutney.
Pour in a serving bowl and serve the curry leaves chutney with upma, pakora, idli, dosa or medu vada or any snack.