Karuveppilai chutney
Karuveppilai, or curry leaves, as it is called in English is one of the staples in Indian cooking.
Widely used as a seasoning in dishes, this humble karuveppilai, comes loaded with a whole variety of nutrients, which confer a host of health benefits.
It is a potent digestion enhancer, and is supposed to help with hair growth, as well as improving general dental health.
I made a simple chutney using karuveppilai, and paired it along with ven pongal.
Here is the recipe
Ingredients:
Karuveppilai (curry leaves)- 1 cup (stalks removed and thoroughly washed)
Channa dal- 2 tsps
Urad dal- 1 tbsp
Dried red chillies- 2 (adapt it to your spice preference)
Tamarind- a very small lump. Alternatively, you can use 1 tsp of the ready made Tamarind paste
Asafoetida- a small pinch
Grated coconut- 1 tbsp
Salt- to taste
Oil- 2 tsps
Preparation:
Heat a tsp of oil in a kadai. When hot, add the asafoetida, red chillies, channa dal and urad dal. Saute over a medium flame until the dals appear to brown. Remove from kadai, and transfer to a container.
Add 1 tsp of oil to the kadai, and tip in the curry leaves. Add the grated coconut, tamarind, and the needed salt. Fry for a couple of minutes, over a medium flame, until the leaves slightly shrink in volume. This step is crucial to minimising the raw flavor of the leaves. Turn off the flame.
Once all the fried ingredients have considerably cooled down, transfer all the contents to a mixer, and grind to a smooth paste, adding the needed water.
If you intend making a thogayal, the same procedur can be followed. However, reduce the amount of water added during grinding, as thogayals tend to be of a thicker consistency.
Enjoy this healthy curry leaves chutney/thogayal with rice, idli, dosa, ven pongal or upma.
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| KARUVEPPILAI CHUTNEY |
Karuveppilai, or curry leaves, as it is called in English is one of the staples in Indian cooking.
Widely used as a seasoning in dishes, this humble karuveppilai, comes loaded with a whole variety of nutrients, which confer a host of health benefits.
It is a potent digestion enhancer, and is supposed to help with hair growth, as well as improving general dental health.
I made a simple chutney using karuveppilai, and paired it along with ven pongal.
Here is the recipe
Ingredients:
Karuveppilai (curry leaves)- 1 cup (stalks removed and thoroughly washed)
Channa dal- 2 tsps
Urad dal- 1 tbsp
Dried red chillies- 2 (adapt it to your spice preference)
Tamarind- a very small lump. Alternatively, you can use 1 tsp of the ready made Tamarind paste
Asafoetida- a small pinch
Grated coconut- 1 tbsp
Salt- to taste
Oil- 2 tsps
Preparation:
Heat a tsp of oil in a kadai. When hot, add the asafoetida, red chillies, channa dal and urad dal. Saute over a medium flame until the dals appear to brown. Remove from kadai, and transfer to a container.
Add 1 tsp of oil to the kadai, and tip in the curry leaves. Add the grated coconut, tamarind, and the needed salt. Fry for a couple of minutes, over a medium flame, until the leaves slightly shrink in volume. This step is crucial to minimising the raw flavor of the leaves. Turn off the flame.
Once all the fried ingredients have considerably cooled down, transfer all the contents to a mixer, and grind to a smooth paste, adding the needed water.
If you intend making a thogayal, the same procedur can be followed. However, reduce the amount of water added during grinding, as thogayals tend to be of a thicker consistency.
Enjoy this healthy curry leaves chutney/thogayal with rice, idli, dosa, ven pongal or upma.
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