We have curry leaves tree at our farm and get fresh curry leaves for everyday cooking. So, My mom adds it in all the dishes she makes. Everyone at home eats couple of fresh curry leaves (the tender one) in the morning to gain its health benefits. It is a herb that is assumed to have anti-biotic characteristics. My mom also prepares hair oil using it and says it prevents hair loss and strengthens the hair.
This chutney recipe is similar to mint chutney recipe where mint leaves are replaced with curry leaves. If you have concerns about using the coconut in this chutney recipe, just skip it. But if you are doing so, saute the ground chutney in low flame till it slightly changes in its colour.
Preparation and Cooking Time:15 minutes
Serves: 4-5 persons
Fresh curry leaves – 1 cup, optimum packing
Coconut – 1/2 cup, chopped
Urad dal – 1 tablespoon
Channa dal – 1 tablespoon
Dry red chillies – 2 nos
Tamarind – 1 blueberry size
Salt – to taste
Oil – 1 and 1/2 teaspoons
Mustard seeds and urad dal – 1/4 teaspoon
1) Soak tamarind in two tablespoons of water.
2) Meanwhile, heat half teaspoon of oil in a pan. Roast urad dal, channa dal and dry red chillies separately and transfer to a plate once done.
3) In the same pan, add washed curry leaves and saute for few seconds. Transfer this to another plate and allow it to cool.
4) In a mixer, take urad dal, channa dal and dry red chillies. Grind it for a minute to make a powder of it. Next, add curry leaves,coconut, salt and soaked tamarind along with water. Grind it to a smooth paste. Taste and adjust the salt. Add water to get the consistency you want.
5) In a seasoning pan, heat a teaspoon of oil. When it is hot, add mustard seeds and urad dal. Pour this seasoning to the chutney.
6) Serve with hot idlies.
1) Curry leaves can be replaced with mint or coriander leaves in this chutney.
2) Remove the brown part of the coconut to get nice colour for the chutney.
3) Increase or decrease the dry red chilli and tamarind quantity based on personal preference.