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Recipe for Curry Leaves Chutney
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
- Curry leaves- 10 to 15 strands or half cup tightly packed
- Split black gram lentil urad dal- 2 tsp
- Fresh grated coconut- 2 fistful
- Red chillies Byadagi- 2 no.s
- Tamarind- Small marble sized
- Salt- 1 tsp
- Asafoetida hing- Chickpea sized
- Coconut oil- 3 tsp
Wash curry leaves under running water and keep it aside till use.
Heat a wok adding oil, split black gram lentil and red chillies. Fry them together till the lentils turn slightly brown.
Now include curry leaves and roast them till they turn little crisp.
Now add fresh grated coconut and all the roasted ingredients from above step in to a mixer jar. Add tamarind, salt and asafoetida too. Blend them together in to semi coarse paste adding little water. The consistency should not be too thick nor too thin, so add water accordingly.
Curry leaves chutney is ready. Serve it as side dish with rice, Idli or Dosa. Perfect pair with each one.
Choose fresh curry leaves for perfect taste.
This chutney is of medium spice, add additional chilly as per your preferences.