Wednesday, March 4, 2009

Curry leaves Chutney

* Contributed by: Reshma K *

2 sprigs Curry leaves
2 Red chillies
2tbsp Urad daal
1/2tsp Coriander seeds
1/2 cup fresh/frozen shredded Coconut
grape size Tamarind
pinch of Asafoetida powder
Salt to taste

2tsp Canola oil (or any cooking oil)

1/4tsp Mustard seeds
3 Curry leaves

  • Heat a pan with 1/2tsp oil and fry urad daal until it gives out a nice aroma
  • Remove the daal and fry red chillies, coriander seeds, curry leaves and asafoetida powder one by one
  • Grind all the fried items with coconut, tamarind and salt. Add little water (around 5tbsp) {For frozen coconut use hot water}
  • Heat a pan with oil, add mustard. Once mustard starts to splutter add curry leaves. Add it to chutney.
  • Serve it with dosa or idli
Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Curry leaves -
  • Good source of protein and fiber
  • Contains calcium, phosphorus, iron and vitamin C

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