Skip to main content

Curry Leave Chutney

Due to the frequent change in the weather I'm not my self these days. Normally I always write up mu grocery list before going shopping on weekends. These day instead of having a grocery list I'm relying on my memory to purchase everything which I thought was over. This time I end up buy a big pack of the curry leaves and find few more packets of curry leaves laying in my pantry- I just knew it I wouldn’t be using all of it in cooking. My hubby said that my memory is lacking and should do something about it. I was really tensed up "What am I going to do with these extra packets of curry leaves".That's it chutney..

Curry Leave Chutney

Serving Size: 5

2 cup of curry leaves preferably a few days old
6 dried chillies
3 cloves of garlic pods
1tsp cumin seeds
1/4 cup tamarind juice
1tsp chanan dal
1tsp mustard seeds
1/2tsp cumin seeds
1tsp ural dal
a pinch hing powder
salt to taste
few curry leaves for tampering
1 dried chillie broken

Preparation Methods:
Heat few spoons of oil in a heavy bottom pan and once it's heated add the garlic pods-saute til golden and then add the channal dal,cumin seeds followed by the dried chillies. Let them sweat in the hot oil for couple of minutes and finally add the curry leaves followed by tamarind juice and salt. Once curry leaves are crisped-remove from flame and allow the mixture to be cooled before grind to a smooth paste.Sputter the mustard seeds, ural dal, red chillies, curry leaves and hing powder and pour it on the chutney.


Ammu Madhu said…
goes well with can smell the flavour...:)
shanthi said…
Best with vadai and delicious dish
Sunshinemom said…
Chutney looks wonderful. I was actually thinking of getting a whole bunch tomorrow to make thogayal:)
Rohini said…
Wow lip-smacing chutney!! Never added garlic, sure it'll only enhance the flavor and taste!
Priya said…
Slurpp, yummyilicious greeny chutney..
Faiza Ali said…
Love the green colour of the chutney. will taate yummy with Idli/ dosa..
Tina said…
Mouthwatering chutney.....perfect with hot and crispy vada or dosa...
my kitchen said…
Flavorful chutney,perfect match with hot idlies

Popular posts from this blog

Spicy Tofu Sambal in South Indian Style

Spicy Tofu Sambal in South Indian Style
Many have known that we recently celebrated my son's 6th b'day few days ago and I had quite a number of vegetarian guests for the party. Well I'm not very creative in preparing veg dish like others but I wanted them to taste a very popular taste bud of my hometown prepared in the essence of South Indian flavor.Since we had chicken briyani and Kashmir Pulao I wanted make a dish that can blend well with both. Finally I decide to prepare a Malaysian delicacy know as sambal-very spicy chilli paste which can be added to any type of dishes. The taste was really good and all my guests really loved it and I would like to share the recipe with all.....

Ingredients For The Paste:
Serving Size: about 10
20 dried red chillies-soaked in hot water for 30 minutes
1/2 cup chopped shallots
2tbsp ginger garlic paste
1/2 cup chopped tomatoes
2tbsp tomato paste
1tsp sugar
1tbsp lime juice
salt to taste
2tbsp chili oil

Saute all the ingredients in the ch…

Ikan Bilis Sambal( Nethili Karuvadu Sambal)

Cauliflower and Broccoli Stir Fry South-Indian Style

Cauliflower and Broccoli Stir Fry South-Indian Style
We are always trying to eat more vegetables, more greens! A quick stir-fry is one of the fastest, easiest, tastiest ways to make a last-minute vegetable side dish to suit any meal. Vegetable stir fry is healthy as you retain all the goodness of the vegetables by cooking them for a short time.For this stir fry recipe, you can use a mixture of your favorite vegetables such as onions, beans, carrots, peas, capsicum, cabbage, cauliflower, broccoli, zucchini, bel peppers of different colors, egg plant etc.Cut all the vegetables in bite size pieces. Cut them of the same size too. Here I'm just using cauliflower and broccoli only as it's my daughter's all time fav and a perfect way for me to make her clean up a plate without as any" Mom not again or I hate it". Just keep this in mind when preparing any kinda of veg-The secret to good stir frying is not to put too much in the wok at the one time, if you do, the v…