After plucking fresh curry leaves from a friend's house, I made Curry Leaves Chutney. The result was incredibly flavorful, enriched by adding peanuts and a tempering process. Originating from the kitchens of South India, this chutney is the perfect zesty companion for various dishes. Whether used as a dressing for...
Ingredients
- 2cupsCurry Leaves
- 2tbspOil
- 1tspsplit Bengal gram (channa dal)
- 1tspsplit Black gram (urad dal)
- 1tspsplit Pigeon peas (toor dal)
- 20pieceraw peanuts
- 1/2tspBlack Mustard Seeds
- 2pieceDry Red Chilli (broken)
- 2pieceGreen Chillies
- 1/2cupfreshly chopped Coconut
- 2tbspLemon Juice
- 1tspSugar
- 1/3cupyogurt
- 1/4cupWater (as needed)
- 1tspSalt (to taste)
How to make Curry Leaves Chutney
Rinse the curry leaves thoroughly and pat dry with a paper towel.
Chop the green chillies and grate the fresh coconut.
Heat oil in a small pan over medium heat. Add chana dal, urad dal, toor dal, and peanuts, stirring continuously until they turn light golden brown.
Stir in the mustard seeds and let them crackle.
Add the dry red chillies and curry leaves, sautéing for a few seconds until the curry leaves turn slightly crisp.
Mix in the green chillies and coconut. Sauté for 1-2 minutes, then remove from heat and let cool.
Transfer the cooled mixture to a blender, adding yogurt, and sugar. Gradually add water, if needed. Blend until smooth.
Season the chutney with salt and lemon juice, adjusting to taste.
Transfer to a serving bowl and enjoy the Curry Leaves Chutney as a delightful accompaniment to South Indian meals, snacks, or appetizers.
Tips & Tricks
Adjust the green chillies to suit your spice preference.
Add more water for a thinner consistency if desired.
Desiccated coconut can also be used instead of fresh coconut.
Recipe by
Leena Kohli
(@leenakohli)
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