Curry Leaves Chutney



How to make Kadi Patta Chutney | Curry leaves Chutney 


We often take for granted the very things that most deserve our gratitude. ~ Cynthia Ozick 


Hello Friends,

Today's blog post star ingredient is an essential flavoring agent which is loaded with various nutrients, but due to ignorance, it is simply taken for granted... 



Curry leaves aka Kadi Patta is a staple in India. It is mainly used as a flavoring ingredient in many Indian dishes which not only enhance the taste and flavor, but also the best way to cure acidity and digestion problem.. 


Before moving ahead with today's recipe, I want to ask one simple question as how many of you actually chew curry leaves which are added in your food and how many of you feel it's irritating and better to just throw it away.. Have you ever wondered if these leaves have to be thrown out then why it is used as an essential ingredient in many food preparations from ages... That's right, this practice is adopted by our ancestors and this is still the same and nothing has changed..



Alright, I understand, but now after my this post you'll think twice before throwing them out or after trying my this recipe you will start loving these leaves..




☑ Health benefits of curry leaves are as follows 


◾Beneficial for hair growth - cure hair fall and prevent premature graying
◾Cure digestion problem 
◾Helps in lowering blood cholesterol levels
◾Protect you from heart disease 
◾Stops diarrhea 
◾Reduce the effects of chemotherapy 
◾Protects the liver
◾Anti diabetic properties 
◾Anti oxidant properties and
◾Good for eye sight and protecting eyes against Cataract



☑Let's get started with recipe details


⚫Preparation time – 3-5 min
⚫Cooking time – 2-3 min (for roasting Chana dal)
⚫Cuisine – Indian
⚫Type – Accompaniment / Side Dish
⚫Best suited for and go with Dosa, idli, Kaman Dhokla 
⚫Best place to store - refrigerator 
⚫Best time to consume within 2-3 days


☑Ingredients required 


⚫8-10 sprigs of curry leaves (about 75-100 leaves)
⚫1 handful of coriander leaves
⚫5-7 green chillies or as per taste
⚫3-4 tbsp curd (preferably strained)
⚫1tbsp Chana dal (Split Bengal Gram)
⚫1tsp sugar
⚫Salt to taste


☑Method
✔Step 1 Mise en place

◾Chana dal - roasted on slow flame for 2-3 minutes till light golden brown
◾Coriander leaves - washed - stems removed - roughly chopped 
◾Curry leaves - Washed
◾Green chillies - washed and roughly chopped 


✔Step 2 Blend


◾Mix all the ingredients mentioned above in a mixer grinder jar and blend until smooth. The ingredients added are as follows - curry leaves, coriander leaves, roasted Chana dal, green chillies, curd, sugar and salt to taste.



◾Our chutney is ready, store this in an airtight container. Refrigerate and use as an when required 



Comments

  1. Deeps, you are absolutely right. Curry leaves are thrown away by many. As you said, consuming it like chutney is the easiest way. There are many who chew curry leaves and neem leaves immediately after brushing in the morning. Great post Deeps

    ReplyDelete
    Replies
    1. Thank you so much Smitha. I just had this chutney with whole moong dal pan cake and it felt both are made for each other... Very, very healthy and delicious breakfast for today.:)

      Delete
  2. Now that is something new to me. Never had or heard of curry leaves chutney. But looking at the pictures I so want them in my life! YUM!

    ReplyDelete
  3. Pretty color and very healthy, tasty chutney. YUM!

    ReplyDelete
    Replies
    1. Hi Kushi,
      How are you! Good to see you back. Thank you soooo much dear.:)

      Delete
  4. This looks so yum and healthy.... Deepa....

    ReplyDelete
  5. This is really something new and interesting recipe to me..agreed sometimes we take few things for granted but they can do magics in our life which we never know..fabulous share chef Deepa :)

    ReplyDelete
    Replies
    1. Yes, I'm in complete sync with you. Chef Deepa sounds awesome.. Thank you soooo much dear Chef Jolly for this lovely comment..😊

      Delete

Post a Comment

Popular Posts

.

.

Back