Curry Leaves Chutney
Curry leaves chutney is a versatile chutney made with curry leaves, coconut and roasted bengal gram.
Servings: 2 to 3
Ingredients
- 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
Instructions
- 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.