Curry leaves also known as ‘kadi patta’ in Hindi is one of the popular herb used in Indian cooking especially in South Indian cooking. It gives a distinct aroma and flavor to Indian dishes. Curry leaves or curry patta has numerous health benefits. It is a rich source of vitamin A, calcium, folic acid and fiber. Curry leaves oil stimulates hair growth and also helps to prevent premature graying of hair. Today we will learn how to make curry leaves chutney for idli, dosa, appam following this easy recipe.
Wash curry leaves, drain the water and pat it dry with a kitchen towel.
Heat oil in a kadai, add urad dal, red chillies and hing. Saute until dal turns golden brown.
Now add curry leaves and saute in low flame for 2-3 minutes. Add tamarind, grated coconut, salt needed and saute for a few more seconds. Remove from flame and leave it to cool.
Grind it to a smooth paste adding little water. The consistency should neither be thick nor thin, so adjust water accordingly.
Heat a tsp of oil, add mustard seeds, when it splutters, pour the seasoning on the chutney. Mix well and serve with idli, dosa or appam.
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