Monday, August 11, 2014

Curry Leaves/ Karibevina Chutney

Curry Leaves Chutney

Curry leaves also known as Karibevu in Kannada and Kadipatta in Hindi has lots and lots of health benefits. We, South Indians can't imagine cooking any curry without this fresh curry leaves. It is rich in iron, folic acids, Vitamin A, B ,C, E , amino acids, calcium and lots of other minerals too. It helps in keeping a check on diabetes, cholesterol levels and even helps in delaying premature hair greying.


As kids, myself and my brother used to enjoy our food only after picking all the curry leaves from our sambar or chutney's and discarding it right away. Though my mom used to shout at us, we never took it seriously. It has become a habit now and I do it same even now. I can't even shout at my little one for this act when he does the same. To compensate that, I finely chop the curry leaves to add it to any sambar or chutneys I preapre. My mom, grinds some leaves along with the masala. We are happy this works :)

Curry leaves chutney goes very well with hot idli's, dosa's or even with paddu's. So lets head towards the healthy chutney recipe asap.


Ingredients


2 medium sized onions - sliced

Tamarind- one small piece

1/2 cup fresh curry leaves

2 tbsp grated coconut

3-4 red chillies

5-6 garlic cloves

Salt to taste

2 tsp oil

urad dal - 1/2 tsp

Method

1. Heat 2 tsp oil in a wok. Add urad dal and fry till light brown. Remove it and put it in a mixer jar.

2. In the same wok, add red chillies and fry it for a minute. Switch off the flame and add all the rest of the ingredients to it and mix.

3. When cooled completely, add this to the mixer jar and blend it to a smooth paste.

4. Healthy curry leaves chutney is ready to be served.

Curry Leaves Chutney
Notes

You can also do the tempering to chutney with some mustard seeds at the end. We like it this way, so I skipped it. 

You can also use green chillies instead of red chillies. Be careful will frying green chillies. Its always better to chop them or slit them before frying.

No comments:

Post a Comment