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Monday, 22 July 2013

Nutritious Karuveppilai/Curry Leaves Chutney - Version 1 & 2




Nutritious Karuveppilai/Curry Leaves Chutney
 


 

Curry leaves contain iron, calcium, vitamin C, and phosphorous. It is also rich in proteins, carbohydrates and fibre.


Version 1:


This is a quick to make chutney, which is packed with nutrition. I just love the green color, so I use fresh curry leaves. If you don’t like it raw, you can sauté for a minute or two along with other ingredients, allow it cool and grind.
 

 













Ingredients:

 

Fresh Curry leaves – ½ to 1 Cup

Garlic cloves – 6 to 8

Tamarind – a small ball

Dry red Chilli – 3 to 5

Salt – to taste

 

Tempering Ingredients:


Kadugu/Mustard Seeds – ½ tsp.

Asafoetida – ¼ tsp

Oil – 2 tsp.

 

Method:

 

Fry the garlic in a pan until golden brown.  Combine with Curry leaves, tamarind, Chilli and Salt. Use Chilli according to your spice level. Grind well with enough water, do the tempering and pour over the Chutney.

Lovely Green and fresh Karuveppilai/Curry leaves Chutney is ready. Serve with Idly/Dosa.

 


 Tips Tips Tips...


You can also add 5 to 6 small onions along with Garlic, to enhance the taste.

At times I add  1 or 2 tbsp. of grated coconut. (preferably fresh)

You can also use fresh green chillies instead of Dry red chillies.

 I tend to do slight modifications for change of flavour and taste, to avoid monotony.
 

With Idlis!
 

 Version 2:


Karuveppilai/Curry Leaves Chutney - Version 2
 
 


Nutritious Karuveppilai/Curry Leaves Chutney
 

Ingredients:



Karuveppilai/Curry leaves - 1/2 Cup

Big Onion - 2

Tomato - 1

Grated (fresh) - Coconut - 2 tbsp.

Tamarind - 1tsp.

Green/Dry red Chillies - 5

Salt - to taste

Oil - 2 tsp.

Ulundu/black gram - 1 tsp.


 


 
 
Tempering:


Kadugu/Mustard seeds - 1/2 tsp.

Ulundu/ Black gram - 1/2 tsp.

Perungayam/Asafoetida - 1/4 tsp.




Method:
In a pan, heat 1tsp. of oil, roast Ulundu/black gram, fry the onion followed by tomato,
coconut, chillies, tamarind and curry leaves. Add salt, mix well. Allow it to cool, before you
grind. Do the tempering and pour over the chutney.

Tasty Curry leaves Chutney is ready to relish with Idli/Dosai/Rice. Trust me; even your kids
won't turn their faces away! (which is very common, esp. when it comes to greens)







Tips Tips Tips...



If you would like to make the Chutney even tastier and much more palatable, add 1/2 cup of

fresh Coriander leaves along with Curry leaves. Add more chilli & salt according to your

taste. The taste will be divine.


 

 

 

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