An abundance of curry leaves in our backyard is always a source of this fresh herb for the meal. When ever the need arises,which is everyday,I just go and grab a handful. Since we use this herb for seasoning most of our dishes, the presence of this fresh herb seems like a blessing for me.
Today, I made this curry leaves chutney with a slight variation.Usually I add a variety of roasted dals to this chutney but today recipe has no dal.It is curry leaves in the concentrated form.
Curry leaves - 2 bunches
Roasted mustard- 1/2 teaspoon
Garlic - 5 pods
Ginger - 1" piece
Tamarind paste- 1 teaspoon
Asafoetida powder - a pinch
Coconut grated - 2 tablespoons
Salt - to taste
- Heat oil in a pan and put in asafoetida,garlic cloves and chopped ginger.Saute for a couple of minutes.
- Reduce the heat and add the curry leaves, grated coconut.Saute for 2 minutes.Switch off flame and let it cool.
- Grind the roasted ingredients along with mustard, tamarind paste,salt.[Add water according to the consistency you prefer.]
- Remove into a dish and serve with steamed rice.
Here are some other recipes with curry leaves
Karuveppilai Thuvaiyal #1
Curry leaves flavored rice # 1
Curry leaves flavored rice rice # 2
Curry leaf powder
An easy way to Dry curry leaves at home in your microwave if you have surplus and use later.
This Day That Year....
2010 - Carrot rice with flax seed spice mix
2009 - Potato Podimas
Labels: Better Half, Cooking with herbs / flowers, Herbs, tiffinsides, Vegan varieties, Whoz on my side