Curry Leaves Dry Chutney

Curry leaves are an often used ingredient in Indian cooking. Curry leaves are used extensively in Maharashtra. Curry leaves impart a wonderful aroma when they hit the oil and any seasoning that you make comes to life with these little leaves.

Curry Leaves Dry Chutney

Preparation Time: 10 mins

Cook Time: 15 mins

Yield: 1 Cup

Serve: 15

Type: Basics

Ingredients:

• 4-5 cups Curry leaves
• 2 tbsp Urad (White lentil) dal (black gram)
• 2 tbsp Chana (Chickpea) dal
• 15-20 Garlic cloves
• 1 tbsp Tamarind (1 small ball about the size of a lime)
• 1 tbsp Cumin seeds
• 1 tbsp Red Chilli Powder
• Oil- 2 tbsp
• Salt- to taste

Method of Preparation:

• Heat the Pan and add 1 tbsp oil.
• Add 2 tbsp Chana dal start roasting for few seconds.
• After that add 2 tbsp Urad dal and roast them till golden brown on a medium flame taking care not to burn them.
• Add 1 tbsp Cumin Seeds, roast for few seconds and then add garlic cloves .
• Keep the mixture aside.
• Now add Curry leaves in same pan and roast for 10 seconds.
• Add 1 tbsp oil in the curry leaves and fry on medium heat till crispy. Remember, you do not want to lose that beautiful green. Keep aside.
• Add the dal mixture in Jar, grind it fine.
• After that add crispy Curry Leaves in Jar, add red chilli powder, tamarind and salt to taste.
• Again grind it 2-3 times fine paste.
•  Our Curry Leaves Dry Chutney is ready to serve.

You can store it at least 1 month. This recipe taste delicious with idli, dosa or even rice and chapatti.

Curry Leaves Dry Chutney

Eat Healthy, Stay Healthy!!
Don’t forget to like and share.

• Facebook
• Twitter
• Instagram
• YouTube

⭐⭐⭐⭐⭐

Rating: 5 out of 5.