Wednesday, 23 January 2013

Curry Leaves (Kadhipatta) chutney

This is a dry chutney made of kadipatta (curry leaves) and other ingredients. It is an accompaniment to a typical Indian meal of roti-subji or rice-dal or even idli- dosa.

Here's how I make it…..

Curry leaves- 2 cups
Groundnut or veg oil- 2 tsp
Dry red chilies – 4 or chilli powder- 2 tsp (you can take less or more quantity of chilli as your personal taste)
Sesame seeds (Til)- 2 tbsp
Roasted & peeled peanuts- 2 tbsp
Spilt black lentils- 1 tbsp
Dried mango powder (amchur)- 1 tsp
Sugar- 1 tsp
Salt or to taste

Remove curry leaves from its stalk and rinse them clean. Wipe them dry using kitchen towel and keep them aside.
Sauté the curry leaves in oil in a wide pan till they turn crisp. This should take ab0ut 10 mins on medium to medium-low heat. Add the dry red chilies, spilt black lentils, sesame seeds and peanuts and roast another 5 mins on medium low heat. You should feel aroma. Take off heat and let it cool. Dry grind with sugar & amchur to a fine powder. Once it is all ground up, add the salt, mix well.
Store in a dry, air-tight container. It stay without fridge for about a month.

Traditionally, tamarind and jaggery used in this chutney. But I used aamchur and sugar instead of these.  

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