Curry Leaves Chutney

Curry Leaves are rich in iron and good for hair growth.It provides good flavour and odour to the food prepared.Mostly all south indian dishes are either cooked with curry leaves or garnished with them.Curry leaves chutney taken be taken with idlis,dosas or plain rice or curd rice.


Tender Curry Leaves - 1 Cup.
Ginger -1/2 tsp.(chopped / grated)
Tamarind - 1/4 tsp.
Salt - 1/2 tsp.
Black Gram Dhal - 1 tsp.
Red Chillis - 3 pieces
Asafoetida - a pinch.


Step 1:Heat oil in a frying pan and fry black gram,red chillis,tamarind in the pan for 2 minutes.
Step 2:Now,pluck the curry leaves from thetep 3: branch.
Step 3:Add the fried ingredients like dhal,chillis and tamarind to the curry leaves.
Step 4:Add salt and asafoetida also and grind all of them together to make a coarse paste.
Step 5:Serve with idlis,dosas or lain/curd rice.


*Take all the ingredients in the above mentioned quantity only.
*Take Tender curry leaves only as non-tender ones would taste bitter.
*Tamarind can be used with or without frying with the other ingredients.