Curry leaves chutney
Curry leaves chutney is best nutrient side dish for idly, dosa and rice. This can also be given as postpartum food.
Ingredients
- 1 cup Curry leaves washed and dried without water
- 2 tsp Coriander seeds
- 1 1/4 tsp Cumin
- 3 to 5 numbers Red chili adjust as per your taste
- 20 cloves Garlic
- 1 tsp Salt as required
- 1 small lemon size Tamarind
- 1 tsp Jaggery Optional, you can add while grinding
- 1 tsp mustard + urad dal together
Instructions
- Heat the kadai in medium flame, add 1 tsp of sesame oil. Once it is heated, add corinder seeds and cumin. Then fry for a minute in low flame.
- Now add red chilli fry for a minute. Add about 15 garlic cloves and saute for another minute.
- Transfer this spice mix to a plate and let it cool.
- Add curry leaves to kadai and dry fry for 2 minutes.
- Transfer the spice mix to a mixer jar, add required salt and grind it coarsely.
- Now add curry leaves to the jar and grind it along with spices without adding any water.
- Add tamarind along with 2 tbsp of water to mixer jar and grind together to a paste.
- Heat the kadai, add 2 tsp of oil. Once the oil is hot, add mustard urad dal, cumin and 5 garlic cloves and fry for few seconds.
- Add the ground curry leaves spice mix paste and saute until it comes to desired consistency.Switch off the flame. Curry leaves chutney is ready. Transfer it to serving bowl and serve it along with idly, dosa or rice.
Video
Notes
Tip 1- If you want to prepare this newly delivered mother as postpartum food, then add very less oil like a peanut size or do not add it at all. Tamarind is completely avoided in postpartum foods at least until 3 months after delivery in our place for well-being of mother and baby.
Tip 2- You can store this chutney for about a week to 10 days if there is not much water in it. Add 1 more tbsp of oil while sauteing the ground paste and ensure the water content is less to store for more days.