Curry Leaves Chutney


1/4 cup tightly packed Curry Leaves

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

1 teaspoon Oil

For Tempering

A pinch of Asafoetida

1/4 teaspoon Cumin Seeds

1/4 teaspoon Mustard Seeds

1 Dry Red Chilli, halved

1 teaspoon Oil


Rinse curry leaves in running water, place them on kitchen towel and pat dry them.

Heat 1-teaspoon oil in a small pan over low flame. Add chana dal and urad dal and roast until they turn light brown. Add cleaned curry leaves.

Roast leaves until all moisture evaporates and leaves turn dry, approx. 2-3 minutes. Turn off the flame and transfer to a plate. Let them cool for 4-5 minutes.

Place all the cooled ingredients along with, grated coconut, grated ginger, green chilli, tamarind paste and salt in the chutney jar of a grinder.

Grind them to a medium coarse paste. Add approx. 4-tablespoons water and grind again until smooth and thick paste.

Transfer it to serving bowl. Heat remaining 1-teaspoon oil in a small tempering pan 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 and dry red chili, fry for 30-40 seconds. Turn off flame and pour tempering mixture over prepared chutney. Curry leaves chutney is ready.

Pic Courtesy: Google

#babynutrition #snackrecipes #tiffinrecipes #instantrecipes

will try surely....

Suggestions offered by doctors on BabyChakra are of advisory nature i.e., for educational and informational purposes only. Content posted on, created for, or compiled by BabyChakra is not intended or designed to replace your doctor's independent judgment about any symptom, condition, or the appropriateness or risks of a procedure or treatment for a given person.
Scan QR Code
to open in App