Curry leaves offer numerous benefits and their delightful aroma is simply irresistible. They are a favorite ingredient in Indian dishes (Kerala Pepper Chicken Curry, Turmeric Cumin Rice & Spinach Lentil). Creating this chutney is surprisingly easy and straightforward. It pairs perfectly as an accompaniment with rice dishes, or as a dipping sauce for idli and dosa. You can enjoy this flavorful curry leaf chutney right away or store the leftovers in the freezer for later use.
Ingredients:
Curry Leaves - as needed
Red chilies - as needed
Chana dal - 2
tbsp (rinsed)
½ tbsp black
mustard seeds
Salt to taste
2 tbsp coconut
oil
Tamarind juice – as needed (adjust to taste)
Heat the
coconut oil in a pan.
Add the black
mustard seeds and let them splutter. Then, add the chana dal and let it pop,
swiftly turning off the heat.
Add the red
chilies and curry leaves to the pan. Stir everything together.
Transfer the mixture to a food processor and pulse or blend until it forms a smooth paste.
If you prefer a
thinner consistency, add water to dilute the chutney.
Your flavorful
curry leaf chutney is now ready to be savored with your favorite dishes.
Enjoy the wonderful taste and aroma of this easy-to-make curry leaf chutney, adding a touch of India to your meals!
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