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Curry Leaves Chutney

curry-leaf-chutney

If you have ever tried having Dosa or Idli in any South Indian restaurant, you would have invariably served with a flavorful accompaniment called curry leaves chutney as its unique taste and specific aroma of curry leaf goes very well with it

Ingredients:
1/4 cup tightly packed Curry Leaves
1/2 cup grated Fresh Coconut
1 teaspoon Urad Dal
1/2 tablespoon Chana Dal
1 Green Chilli, roughly chopped
1/2 teaspoon chopped Ginger
1 teaspoon Tamarind Paste
4-tablespoons Water
1/2 teaspoon Salt or to taste
1 teaspoon Oil
For Tempering
A pinch of Asafoetida
1/4 teaspoon Cumin Seeds
1/4 teaspoon Mustard Seeds
1 Dry Red Chilli, halved
1 teaspoon Oil

Procedure:
step-1
Rinse curry leaves in running water, place them on kitchen towel and pat dry them.

step-2
Heat 1-teaspoon oil in a small pan over low flame. Add chana dal and urad dal and roast until they turn light brown.

step-3
Add cleaned curry leaves.

step-4
Roast leaves until all moisture evaporates and leaves turn dry, approx. 2-3 minutes. Turn off the flame and transfer to a plate. Let them cool for 4-5 minutes.

step-5
Place all the cooled ingredients along with, grated coconut, grated ginger, green chilli, tamarind paste and salt in the chutney jar of a grinder.

step-6
Grind them to a medium coarse paste. Add approx. 4-tablespoons water and grind again until smooth and thick paste.

step-7
Transfer it to serving bowl. Heat remaining 1-teaspoon oil in a small tempering pan over medium flame. Add mustard seeds; when they start to crackle, add urad dal and stir-fry until it turns light brown in color. Add cumin seeds, asafoetida and dry red chili, fry for 30-40 seconds. Turn off flame and pour tempering mixture over prepared chutney. Curry leaves chutney is ready.

Tips and Variations:
– Change the amount of water while grinding chutney (in step-5) to make it thick or thin per your needs and preference.

– Make sure that curry leaves do not turn brown while roasting (in step-4) as it will ruin the taste.

– Curry leaves are known as kadi patta in Hindi and karuvepillai in Tamil language and this chutney is also known as karuvepillai chutney and curry leaves thogayal.

Taste: Mild spicy and tangy

Serving Ideas: Serve it as a dip with steamed rice. It can also be served as an accompaniment with oats dosa or rava idli in the breakfast.