Рецепт Curry leaves chutney|karuveppilai chutney|kadipatta chutney recipe – side dish for idlis,dosas – chutney recipes

by charulata

Curry leaves or kadipatha is rich in fibre, calcium, irons and vitamins, helps your heart function better, fights infections, improves digestions and helps lower the blood sugar levels.  Curry leaves is staple in Indian dishes and used as a seasoning as it adds a special flavour to every dish.  Chutney made with curry leaves goes well as a side dish for idlis and dosas and other tiffin varieties in South Indian cuisine.  It stays good for 3-4 days when refrigerated.  Do try to include curry leaves in your diet for a healthy lifestyle.. Other chutney recipes : Coconut chutney   Peanut chutney Mint chutney Onion chutney Tomato chutney Onion tomato chutney Prep Time :  10 mins Cook Time : 5  mins Servings : 2-3 persons South Indian cuisine INGREDIENTS Curry leaves or kadipatha – 1 cup Onions – 2 (small sized) (chopped roughly) Whole red chillies – 2 Garlic cloves – 5 (optional) Tamarind – one small pea sized ball or 1/2 teaspoon paste Turmeric powder – one pinch Cooking oil – 2 tablespoons Salt to taste FOR SEASONING Cooking oil – 1 teaspoon Asafoetida or hing – a pinch Mustard seeds or rai – 1/4 teaspoon Urad dal – 1/2 teaspoon HOW TO MAKE OR PREPARE CURRY LEAVES OR KADIPATHA CHUTNEY RECIPE Wash the curry leaves thoroughly under running water.  Pat it dry with a clean kitchen cloth. Heat 2 tablespoons of oil in a kadai or pan.  Add chopped onions, red chillies and garlic cloves.  Saute on medium flame till the onions become translucent. Add curry leaves, tamarind and turmeric powder.  Saute on low flame till the curry leaves shrink a bit.  Add salt and saute for few more seconds.  Switch off the flame.  Let the mixture cool down. Grind the mixture to a smooth paste by adding little water. Heat 1 teaspoon of oil in a tadka pan.  Add mustard seeds and allow it to splutter.  Add hing and urad dal and stir fry till golden brown.  Pour this seasoning to the chutney.  Mix well. Serve curry leaves chutney  with idlis or dosas. NOTES/TIPS Adjust the consistency accordingly by adding more or less water.  It should be neither thick nor thin. You can add few tablespoons of grated coconut too for an enhanced taste. Related RecipesCollection of 12 veg chutney recipes – Indian chutney recipesCoriander coconut chutney recipe – side dish for idlis/dosasGarlic chutney recipe – side dish for idlis and dosasMatar mushroom recipe – How to make peas mushroom masala recipe – mushroom recipesPaneer capsicum dry subzi recipePoha or flattened rice recipes – Collection of 9 poha/aval recipes – Indian veg recipesRagi rotti or ragi roti – how to make fingermillet roti/ragi rotti recipe – Indian recipesAdai recipe or mixed lentils dosa recipe – healthy breakfast recipeMoong dal chilla recipe – how to make moong dal chilla recipe – snacks | breakfast recipesRoasted peanut chutney recipe