Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, curry patta chutney. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Curry patta chutney is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Curry patta chutney is something that I have loved my whole life. They’re nice and they look fantastic.
Apart from curry leaves which is the main ingredient, fresh coconut and roasted bengal gram (chana dal) are also added. There is no tempering done and this is also a no onion and no garlic recipe. In hindi, curry leaves are known as Kadi patta. curry leaves are added to most tadka or tempering in South Indian dishes. Curry Patta Chutney is tangy and flavourful chutney.
To begin with this recipe, we must prepare a few components. You can have curry patta chutney using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Curry patta chutney:
- Prepare 1 cup Curry leaves
- Prepare 2 Big onion
- Prepare 20 Garlic cloves
- Get 2 Red chillies
- Prepare 1 seed Tamarind (small berry size)
- Prepare 2 pinches Turmeric powder -
- Prepare 1 tbsp Cooking oil -
- Make ready as needed Salt & water -
- Make ready To temper
- Take 1 tsp Cooking oil -
- Prepare 1/2 tsp Mustard seeds -
- Get 1/2 tsp Urad dal -
As the name suggests it is made from curry leaves/kadi patta and the spice level of the chutney is medium. Curry leaves chutney recipe is made in two ways in my home. A chutney that is creamy thick and smooth goes well with idli, dosa, pongal and most other south Indian breakfasts. The other is the karivepaku pachadi which is made similar to the methi leaves chutney that goes best with rice.
Instructions to make Curry patta chutney:
- Rinse and dry the curry leaves or kadi patta with a clean kitchen towel
- Heat oil in a frying pan. - - then add mustard seeds and urad dal and chana dal red chilli
- Allow the mustard seeds to crackle and the urad dal to get a reddish brown. - - add asafoetida
- Then add curry leaves.stir and fry the leaves with continuous stirrings till they become slightly crisp.
- Add grated coconut and green chilli
- Then in a chutney grinder, add the curry leaves add ginger.mixture with some salt and water - grind all the ingredients to a smooth chutney.add tamrid plup.
A chutney that is creamy thick and smooth goes well with idli, dosa, pongal and most other south Indian breakfasts. The other is the karivepaku pachadi which is made similar to the methi leaves chutney that goes best with rice. We also make the curry leaves podi rice that is a quick fix to dinner any time. Curry Leaves Chutney Recipe, Learn how to make Curry Leaves Chutney (absolutely delicious recipe of Curry Leaves Chutney ingredients and cooking method) An unusual chutney made with curry leaves, onions and tamarind pulp. This Curry Leaves Chutney recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food.
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