CURRY LEAVES CHUTNEY

Curry leaf is a good source of vitamin A, calcium and folic acid.  It is also anti-diabetic, antioxidant, anti-microbial, hepatoprotective, hypo-cholestrolemic, and delays premature graying. With its anti-inflammatory benefits, it is used in treating bruises and skin eruptions. It can also be used as a sedative and a hair tonic. Its mildly laxative properties aid digestion too. 

Normally, everyone throw the curry leaves from the curry but one of my fried used to eat that saying it is good for hair.  My mother in law used to grind it along with the masalas so that it goes into the stomach without any problem, unknowingly.  But I must tell you that if it is ground along with Sambar Masala,  the sambar tastes divine and I love it.  After she taught me this, I still follow her recipe of sambar.  

Coming back to Curry leaves chutney, it was an instant chutney for me to serve with besan puda for my husband.  Curry leaves with some roasted urid dal, red chilli is a lovely instant chutney and good for health.

Curry leaves chutney

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Let us look at the recipe now:

Ingredients:


2 sprigs of curry leaves
2 tbsp urid dal
1 red chilli  (increase according to your taste)
1 small piece of ginger chopped
a small piece of tamarind or 1/4 tsp amchur powder
1 tsp  black sesame seed
1 tsp jaggery
salt
1 tsp oil

Method:

wash and dry roast the black sesame seed.
heat oil in kadai, fry the urid dal and red chilli.
mix all the ingredients and grind to a smooth paste.
if you want it watery, add little water.
serve along with dosa, idli.