Monday, September 22, 2014

Curry leaves Chutney

I tried to make this curry leaves chutney when I was out of mint and coriander to make Coriander Chutney, to go with Khatta Dhokla, and to my surprise, it turned out to be quite wonderful, even though I was doubtful about how it would taste. Now I plan to make this chutney with idlis and Khaman Dhokla as well. Here are all the recipes:
5-Minute Rawa Idli Recipe
3-Minute Khaman Dhokla Recipe
3-Minute Rawa Dhokla Recipe
Spicy Idli Recipe

 Although this recipe uses fresh curry leaves, we rarely have access to them outside India. So I used the dried curry leaves for this chutney, hence the dark colour, and not even a good picture. It will have a green shade if fresh curry leaves are used.


Curry leaves: 1/2 cup
Urad Dal: 2 tsp.
Asafoetida: a pinch
Grated coconut: 2 tsp.
Green chilli (chopped): 1
Tamarind paste: 1/2 tsp.
Salt to taste
Cooking oil: 2 tsp.
Mustard seeds: 1 tsp.

  1. If using fresh curry leaves, dry roast them until crispy. I use dried, so I did not roast them, they are already dried and roasted.
  2. Heat 1 tsp. oil and add urad dal, fry until it becomes golden. Add asafoetida, coconut and green chilli. Fry for about 30 seconds. 
  3. Cool and add to a mixer. Add salt and tamarind and grind together with the roasted curry leaves to form a smooth paste. Take out in a bowl.
  4. Heat 1 tsp. oil and crackle the mustard seeds. Pour over the chutney, mix and serve. 

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