Curry leaves (kadi patta in Hindi) are normally used as a spice in Indian cuisine, mainly to give a distinct flavour to the dishes. I have mainly used curry leaves in upma, daal and select vegetable curries. But today I have went ahead and have prepared a curry leaves chutney; yes, you have read it right – a chutney. This chutney is very different and superb in taste.
These leaves are quite high on the healthy quotient. Curry leaves are packed with carbohydrates, fiber, Folic acid, Calcium, Phosphorous, Iron, Magnesium, Copper, minerals and various vitamins (vitamin C, A, B, E), antioxidants, plant sterols, amino acids, glycosides and flavonoids. These bunch of leaves protects the liver from damage, keeps the blood sugar levels under check, fights diabetes, lowers cholesterol and protects from heart disease, helps the heart function better, fights infections, can enliven the hair and skin with vitality, strengthens the organs of your stomach and helps with digestion – now that does not gives us even a minor reason not to consume this super-nutrient in our daily food course.
The ingredients for Curry Leaves Chutney are :
1. Curry leaves : 1/2 cup
2. Onion : 1/2 cup
3. Green Chilli : 1 Tbsp
4. Garlic : 2 Tbsp
5. Cumin seeds : 1 tsp
6. Mustard seeds : 1/2 tsp
7. Tamarind chutney : 4 tsp
8. Sugar : 2 tsp
9. Salt : to taste
10. Oil : 1 tsp
Heat oil in a pan; temper it with cumin seeds and mustard seeds. When they start to crackle add garlic and sauté for a min. Add onion, & sauté till it becomes translucent.
Add curry leaves; sauté for 2 minutes till the curry leaves become dark in colour and turn crispy. Add green chilli, sauté for a minute.
Add salt, tamarind, sugar and sauté for a minute. Let it cool down and then grind it in a mixer. Your sweet, sour, tangy Curry Leaves chutney is ready to be served!
You can enjoy this chutney with any of the paranthas, pakoras or for that matter any snack.
Insider Tips / Finer Points :
- Add water as per your desired consistency of the chutney.
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