Curry leaves are
highly valued in traditional medicine for their rich profile of antioxidants,
alkaloids, and essential minerals. They are primarily used to promote healthy
digestion, regulate blood sugar, support cardiovascular health, and nourish
hair and skin. Here is the recipe for curry leaves chutney powder which can be
stored in air tight bottle to be used for weeks.
Ingredients
1 cup chana
dal (Bengal gram dal)
1 cup udad
dal (black gram dal)
A few pepper
corns
A gooseberry
sized ball of tamarind
2 tbsps
sesame seeds
2 tbsps
gingelly oil
2 red
chillies broken to pieces
4 handfulls
of curry leaves
¼ tsp
asafoetida
Salt to taste
Instruction
-
Wash,
drain, and spread the dals in a plate to dry
-
Clean
and wash the curry leaves and separate the leaves, spread them to dry
-
Dry
roast the dals and sesame seeds separately till they turn slightly red and nice
aroma comes.
-
Roast
the tamarind and the salt
-
Fry
the broken chilli pieces in a little oil
-
Fry
the curry leaves in the remaining oil till they become crisp
-
Let
all of them cool down, add the asafoetida and grind to a slightly coarse powder
-
Cool
and store in an airtight bottle. It can be mixed with either curd or ghee while
serving with boiled rice or dosa/idli.
Courtesy Recipe : Nisha Sridhar
