Almost everyone has a favorite chutney. Some people even have several favorites; there’s always room for more chutney. This curry leaves chutney recipe will make a wonderful addition to your chutney repertoire. The curry leaves grant a distinct aroma and flavor to the chutney that will remind you of South Indian cooking. It can be applied to almost any dish, so take it with you wherever you go by packing it in your Vaya Tyffyn lunchbox.
Health Benefits
The main ingredient in this chutney, the curry leaves, have a surprising amount of health benefits and nutrients. Curry leaves offer carbohydrate’s, energy, fiber, calcium, iron, copper, and magnesium. The carbazole alkaloids present in curry leaves can help treat diarrhea and provide gastrointestinal protection. The leaves also help reduce LDL or “bad” cholesterol levels, they can act as a cancer preventative, especially leukemia and prostate cancer. Curry leaves also are thought to be able to treat hair loss and improve health growth.
Ingredients
cup curry leaves—rinsed and pat-dried.: 1
tsp urad dal: 1
tsp mustard seeds: 1
tsp cumin seeds: 1/2
ginger: ½ tsp
green chili--chopped: 1
cup grated coconut: 1/2
tbsp chanadal--roasted: 1
tsp asafetida: 1
oil: 2 tbsp
salt to taste
How To Make Curry Leaves Chutney
- In a saucepan over medium-high heat, add oil. When the oil starts to smoke, splutter mustard seeds. Once the crackling subsides, add mustard seeds, ginger, and green chilli, and curry leaves and stir until the leave turn crisp. Set aside to cool.
- Blend curry leaf mixture with some salt, grated coconut, roasted channa dal and some water to make a paste.
- Serve curry leaves chutney with dosas or idlis.
Trivia
The word "curry" originates from the Tamil word "kari" which means sauce.