These tiny leaves are popularly used in almost every South Indian Recipe. They are so versatile and give a mild flavour to any recipe. We’ve all grown up listening to our elders tell us about the benefits of Curry Leaves for hair growth, eyesight and memory, so I’m not going to tell you about that. We all are aware of most of its nutritional properties, especially Vitamin A. They are one of the most potent herbs that one can include in everyday diet, yet most of us fail to do so, even though they are so readily available, in fact almost given out free along with vegetables you’ve shopped from a vendor at the market! Sometimes I get a lot of these leaves and since I don’t want to end up wasting a lot, I grind them into my coconut chutneys or I make this Kaddi Patta Chutney which my mum would make and store in dabbas. This is so so tasty, you can pair this up with anything; from rotis, curd rice to idli, khichdi or misal! So here’s a recipe you’ll find stored in most ‘Mangalorean/Konkani/GSB’ kitchens!
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2 Cups Curry Leaves
7-8 Dry Bedgi/Kashmiri Red Chilli Powder
2 Tbsp Tamarind (Imli)
1/2 Dry Coconut
1 Cup Yellow Split Peas (Chana Dal)
1 Tbsp Oil
- Wash, wipe and dry curry leaves before starting this process.
- Then start by grating the dry coconut. This will take some strength but it’s a good arm workout haha.
- Now dry roast this until you get a coconutty aroma. Keep stirring this over medium-low flame to avoid burning. Keep this aside.
- In the same pan, heat a little oil. Add Bedgi or Kashmiri Red Chillies after discarding the stalk. Sauté for a few seconds and transfer to a plate.
- Heat a little more oil in the same pan and roast Tamarind for half a minute. Transfer this as well into a plate.
- In the same pan, add the Chana Dal and dry roast for a few minutes until they change colour to a slightly darker shade.
- Now while the dal is getting roasted, add the dry curry leaves and saute until they look crisp and well roasted. Keep aside.
- Give this a few minutes for everything to completely cool down.
- Once cool, add everything except coconut in a dry mixer grinder jar. Grind until they all look close to a powdery consistency.
- Now add the grated coconut and pulse it for another minute or more until everything looks well combined and resembles a dry powdery chutney.
- Taste test for extra salt and your super nutritious chutney is ready to be eaten with Dal Rice, Curd Rice, as an accompaniment with Roti. You can also add this in Misal in place of Goda Masala.
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