By Ujjainee Roy
July 18, 2024
If you want something refreshing, minty and flavourful to go with your bhaaji and monsoon munchies, try this amazing curry leaves chutney. It has deep flavours and a slight acidity and the curry leaves are also great for digestion! Let's have a look at the recipe.
– 1 cup fresh curry leaves, washed and dried – 1/4 cup grated coconut (fresh or desiccated) – 2 tablespoons chana dal – 2-3 green chilies, chopped (adjust to taste) – 1 small piece of tamarind (or 1 tablespoon tamarind paste) – 1 teaspoon cumin seeds – 1/2 teaspoon mustard seeds – 1 tablespoon urad dal – 1-2 cloves garlic (optional) – 1/2 teaspoon asafoetida – Salt to taste
Wash and dry the curry leaves thoroughly. Grate the coconut if using fresh coconut. In a pan, dry roast the curry leaves on medium heat until they become crisp. Remove from the pan and set aside.
In the same pan, dry roast the cumin seeds and garlic (if using) until fragrant. Remove and set aside. Dry roast the urad dal, mustard seeds, and asafoetida until the urad dal turns golden brown. Remove and set aside.
In a blender, add the roasted curry leaves, coconut, roasted chana dal, green chilies, tamarind, roasted cumin seeds, mustard seeds, urad dal, garlic, and asafoetida. Add salt to taste and water. Blend to a smooth paste.
In a small pan, heat the oil for tempering. Add mustard seeds and let them splutter. Add urad dal and fry until golden brown. Add dried red chili and curry leaves, and fry for a few seconds.
Pour this tempering over the prepared chutney and mix well. Transfer the chutney to a serving bowl and enjoy with your favorite dishes like dosa, idli, rice, or as a spread for sandwiches.