Curry Leaves Chutney Recipe: Certainly! If you’ve ever savored Dosa or Idli at a South Indian restaurant, you’ve likely been treated to a delectable side known as Curry Leaves Chutney Recipe. Its distinctive taste and the aromatic allure of curry leaves complement these dishes perfectly. Crafting this at home is a breeze with the following recipe, where stir-fried curry leaves are blended with fresh coconut, tamarind paste, and a dal mixture to create a flavorful paste.
Ingredients:
Curry Leaves Chutney Recipe
- 1/4 cup tightly packed Curry Leaves
- 1 teaspoon Oil
- 1/2 cup grated Fresh Coconut
- 1 teaspoon Urad Dal
- 1/2 tablespoon Chana Dal
- 1 Green Chilli, roughly chopped
- 1/2 teaspoon chopped Ginger
- 1 teaspoon Tamarind Paste
- 4 tablespoons Water
- 1/2 teaspoon Salt or to taste
For Tempering:
- 1 teaspoon Oil
- 1/4 teaspoon Mustard Seeds
- 1/4 teaspoon Urad Dal
- 1/4 teaspoon Cumin Seeds
- 1 Dry Red Chilli, halved
- A pinch of Asafoetida (hing)
Directions:
Curry Leaves Chutney Recipe
- Rinse curry leaves under running water and place them on a kitchen towel to pat them dry.
- Heat 1 teaspoon of oil in a small pan over low flame. Add chana dal and urad dal, and roast until they turn light brown.
- Add the cleaned curry leaves to the pan.
- Roast the leaves until all moisture evaporates, and they become dry, approximately 2-3 minutes. Remove the pan from the heat and transfer them to a plate. Let them cool for 4-5 minutes.
- In the chutney jar of a grinder, combine the cooled ingredients along with grated coconut, grated ginger, green chili, tamarind paste, and salt.
- Grind them into a medium-coarse paste. Add approximately 4 tablespoons of water and grind again until you achieve a smooth and thick paste.
- Transfer the chutney to a serving bowl. In a small tempering pan, heat the remaining 1 teaspoon of oil over medium flame. Add mustard seeds; when they start to crackle, add urad dal and stir-fry until it turns light brown in color. Add cumin seeds, asafoetida (hing), and a dry red chili; fry for 30-40 seconds. Turn off the flame and pour the tempering mixture over the prepared chutney. The Curry Leaves Chutney Recipe is ready.
Tips and Variations:
Curry Leaves Chutney Recipe
- Adjust the amount of water while grinding the chutney (in step-6) to achieve your preferred thickness.
- Ensure that the curry leaves do not turn brown while roasting (in step-4) to maintain the desired taste.
- Known as kadi patta in Hindi and karuvepillai in Tamil, this chutney is also referred to as karuvepillai chutney and curry leaves thogayal.
Taste: Mildly spicy and tangy
Serving Ideas: Serve it as a dip with steamed rice or as an accompaniment with oats dosa or rava idli for breakfast.
Conclusion:
In summary, this fresh Curry Leaves Chutney Recipe is full of aromatic South Indian flavor. With a few easy tweaks, you can adjust the ingredients to suit your taste preferences. This versatile condiment can enliven many dishes.
Frequently Asked Questions
What can I use instead of fresh curry leaves?
Dried curry leaves don’t have the same fresh, aromatic flavor as fresh leaves. It’s best to use fresh curry leaves for the vibrant taste this chutney is known for.
What substitutes work for tamarind paste?
If you don’t have tamarind paste, try using a small amount of lemon juice or amchur (dried mango powder) to reach the right sweet and sour flavor profile. Start with a little and adjust to taste.
How can I make this chutney less spicy?
Easily adjust the spiciness by using less green chili. Begin with a smaller quantity and add more to reach your desired spice level.
How long does this chutney last in the fridge?
Store the chutney in an airtight container in the refrigerator for 3-4 days maximum. Be sure to use a clean, dry spoon each time to avoid contamination.
What are some serving ideas for this chutney?
This versatile chutney pairs well with many South Indian dishes like dosa, idli, uttapam, or as a flavorful rice accompaniment. Feel free to try it with any of your favorite foods too!
