How To Make Curry Leaves Chutney Without Coconut | Easy To Make Curry Leaves Dip Recipe
I am back with a bit new look finally. I tried changing my blogger template but did not turn out the way I wanted it to be. A lot of mess happened which took time to clear. For few days I made my blog private. Sorry friends for the inconvenience caused. Looks like I will take some more time to understand technical aspect. As of now all looks like alien to me. Even I find very difficult to understand project training as of now. Hoping to continue with great enthusiasm to learn all this in the new year 2018. Wish me luck.
Making curry leaves chutney is the first time trial. Since when I moved to Bangalore I love curry leaves. Initially, I did not like it's smell but gradually I fell in love with curry leaves. I always wonder what to do with remaining curry leaves and how to use them apart from tempering. This curry leaves chutney I found in here and immediately clicked the idea of preparing it. A few changes in ingredients are done just to suit my taste. This quantity is enough for 4-6 adults.
Ingredients: Yield for 4-6 people
1 Cup curry leaves
1 Big onion chopped roughly
1 Tsp mustard seeds
1/2 Tsp cumin seeds
2 Tsp besan/bengal gram flour
1/4 Tsp asafoetida
1 Green Chili
2 Tsp ginger-garlic paste
1 Tblsp bengal gram lentil
1/2 Tsp tamarind paste
1 Lemon
2 Tblsp olive oil/cooking oil
Salt as per taste
1/2 Cup water
Method: Heat oil in a pan and add mustard and cumin seeds. Once they crackle add chopped onion. When onion color changes to golden add asafoetida, besan/gram flour, chilies, ginger-garlic paste and curry leaves. Mix well and fry for few seconds. Keep stirring till curry leaves became crispy or start releasing oil in the corners of the pan. Let this mixture cool completely.
Once the mixture cools down blend rest of the ingredients with this cooled mixture. Adjust water consistency as per your choice. Serve this curry leaves chutney with idli or paratha/flatbread or snacks.
My other chutney's recipes are
How To Make Curry Leaves Chutney Without Coconut | Easy To Make Curry Leaves Dip Recipe
I am back with a bit new look finally. I tried changing my blogger template but did not turn out the way I wanted it to be. A lot of mess happened which took time to clear. For few days I made my blog private. Sorry friends for the inconvenience caused. Looks like I will take some more time to understand technical aspect. As of now all looks like alien to me. Even I find very difficult to understand project training as of now. Hoping to continue with great enthusiasm to learn all this in the new year 2018.
Details
Prep time: Cook time: Yield: 4-6 People
Ingredients
- 1 Cup curry leaves
- 1 Big onion chopped roughly
- 1 Tsp mustard seeds
- 1/2 Tsp cumin seeds
- 2 Tsp besan/bengal gram flour
- 1/4 Tsp asafoetida
- 1 Green Chili
- 2 Tsp ginger-garlic paste
- 1 Tblsp bengal gram lentil
- 1/2 Tsp tamarind paste
- 1 Lemon
- 2 Tblsp olive oil/cooking oil
- Salt as per taste
- 1/2 Cup water
Instructions
1) Heat oil in a pan and add mustard and cumin seeds.2) Once they crackle add chopped onion.3) When onion color changes to golden add asafoetida, besan/gram flour, chilies, ginger-garlic paste and curry leaves. Mix well and fry for few seconds.4) Keep stirring till curry leaves became crispy or start releasing oil in the corners of the pan.5) Let this mixture cool completely.
Once the mixture cools down blend rest of the ingredients with this cooled mixture. Adjust water consistency as per your choice. Serve this curry leaves chutney with idli or paratha/flatbread or snacks.