I am a huge fan of making chutney with different flavours. You can find many chutney recipes on my website. Indian meal is not complete without serving some kind of chutney as a condiment. I have posted from many South Indian style chutney to sweet and sour chutney and some dry chutney for everyday use.
I wanted to try this chutney (without oil) for some time since I saw the recipe. I personally love the flavour of curry leaves (limda / curry patta) in my food. I use it profusely in many dishes. Curry leaves are rich in fiber and helps regulate bowel movements, reduce constipation, and improve overall digestive health. They help in hair growth. So when I saw that chutney prepared using curry leaves, I could not wait to try it. When I bought big batch of fresh curry leaves, I decided to prepare the chutney. This is such an easy recipe with most of the ingredients found in our kitchen. The flavour and aroma of this chutney is out of this world. It is dry so it can be stored in fridge for couple months. Please note that you can see printable version at the end. You need to use chrome browser to print or save a copy of the recipe.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients:
1 cup dried curry leaves (step 1)
1 tbsp urad dal
1 tbsp chana dal
1 tbsp sesame seeds
1 tsp cumin seeds
3-4 dry red chilies
1 tbsp dried shredded coconut
Salt to taste
Procedure:
1. Wash and clean curry leaves. Drain and spread on cotton cloth. Once completely dry, spread these leaves in oven safe tray. Put this tray in oven. Turn on the oven to lowest temperature (mine is 170F). It took around 10-12 mins to completely dry curry leaves.
2. In a pan, add urad dal and chana dal. Roast dry on low to medium heat stirring continuous until it starts changing colour and become aromatic. Lower the heat. Then add sesame seeds, cumin seeds, dry chilies and continue to roast for 1-2 minute until sesame seeds starts popping. Turn off the heat and move the pan away from gas stove. Now add shredded coconut and stir. Coconut will roast with other hot ingredients. Lastly add dried curry leaves. Keep this aside and let it cool completely.
3. In a blender, add everything you roasted earlier and salt as needed. Grind it to coarse powder. Curry leaves chutney is ready. Store this in airtight glass container in fridge and it will last for months.
How do you serve this aromatic chutney?
- You can serve this with steamed rice, add chutney and dollop of ghee and mix with hands before eating. This is absolutely delicious π.
- You can spread this dry chutney on steamed idli with some melted ghee and enjoy!
- You can spread it on dosa before adding potato masala and then add masala, roll it and serve. Mouthwatering!
- You can mix chutney with ghee or peanut oil and serve on side as a condiment.
It goes well with all South Indian dishes. This chutney is quick and easy and can be done in just few minutes.
Let me know if you have any question regarding this recipe.
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Curry Leaves Chutney
Ingredients
1 cup dried curry leaves (step 1)
1 tbsp urad dal
1 tbsp chana dal
1 tbsp sesame seeds
1 tsp cumin seeds
3-4 dry red chilies
1 tbsp dried shredded coconut
Salt to taste
Procedure:
1. Wash and clean curry leaves. Drain and spread on cotton cloth. Once completely dry, spread these leaves in oven safe tray. Put this tray in oven. Turn on the oven to lowest temperature (mine is 170F). It took around 10-12 mins to completely dry curry leaves.
2. In a pan, add urad dal and chana dal. Roast dry on low to medium heat stirring continuous until it starts changing colour and become aromatic. Lower the heat. Then add sesame seeds, cumin seeds, dry chilies and continue to roast for 1-2 minute until sesame seeds starts popping. Turn off the heat and move the pan away from gas stove. Now add shredded coconut and stir. Coconut will roast with other hot ingredients. Lastly add dried curry leaves. Keep this aside and let it cool completely.
3. In a blender, add everything you roasted earlier and salt as needed. Grind it to coarse powder. Curry leaves chutney is ready. Store this in airtight glass container in fridge and it will last for months.
How do you serve this aromatic chutney?
- You can serve this with steamed rice, add chutney and dollop of ghee and mix with hands before eating. This is absolutely delicious.
- You can spread this dry chutney on steamed idli with some melted ghee and enjoy!
- You can spread it on dosa before adding potato masala and then add masala, roll it and serve. Mouthwatering!
- You can mix chutney with ghee or peanut oil and serve on side as a condiment.
It goes well with all South Indian dishes. This chutney is quick and easy and can be done in just few minutes
Enjoy!
https://bhavnasfoodjourney.com
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