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Curry Leaf Chutney
Curry Leaf Chutney is a tangy and flavourful South Indian condiment made from fresh curry leaves, tamarind, and spices. It's a perfect accompaniment to idli, dosa, or rice. Ingredients: Curry leaves, Asafoetida, Urad dal, Cooking oil, Salt, Chana dal, Mustard seeds, Tamarind, Dry red chilli
30min
Cook Time
4
Servings
Recipe
80 kCal
Recipe
1
Take 2 cups of fresh curry leaves, wash them thoroughly and pat dry.
2
Heat 2 tablespoons of oil in a pan, add 1 teaspoon of urad dal, 1 teaspoon of chana dal, and 4 dry red chillies. Sauté until the dals turn golden brown.
3
Add the curry leaves to the pan and sauté for a few minutes until they wilt.
4
Add a small piece of tamarind and salt to taste. Mix well and turn off the heat. Let the mixture cool.
5
Once cooled, transfer the mixture to a mixer grinder and grind it to a coarse paste without adding water.
6
For the tempering, heat 1 tablespoon of oil in a pan, add 1/2 teaspoon of mustard seeds, and let them splutter. Then add a pinch of asafoetida (hing) and turn off the heat.
7
Pour this tempering over the chutney and mix well. Your Curry Leaf Chutney is ready to serve.
Nutrition
80
kCal
2 g
Protein
5 g
Fat
7 g
Carbs
Curry Leaves
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50 g
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Urad Dal
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500 g
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500 g
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Cooking Oil
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Salt
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