Karibevu Chutney/ Curry leaves chutney

I will first list few health benefits of Curry leaves as usual  🙂 . [Courtesy: thehealthsite.com]

*Curry leaves are rich source of iron and folic acid, due to which it helps to fight anaemia.

*Curry leaves protects our liver due to the presence of highly effective anti-oxidant kaempferol.

*Maintains blood sugar levels.

*Reduces the side effects of chemotherapy.

Curry leaves have many more health benefits as well.

May be because of so many health benefits our elders always add curry leaves in all possible dishes and ask us to eat it. My mom also does the same but I don’t eat curry leaves at all 😉 . Like all moms my mom tries to hide curry leaves in all possible dishes so that curry leaves reaches our tummy somehow. She prepares curry leaves thambli, curry leaves chutney powder and curry leaves chutney in which curry leaves are hidden and these are my favorites too!!!!I am sure, it will be liked by you people as well!!!

This chutney is prepared by grinding roasted curry leaves and few other ingredients with coconut. This chutney goes well with dosa, idli, upma, ragi idli, oats tomato omelette, cabbage dosa, chapathi, roti, rave rotti and rice as well. Since we are not using green chillies in this chutney, it stays good for few hours. Thus making it a good lunch box option as well.

Preparation time: 10 minutes

Cooking time: 10 minutes

Author: Anusha Acharya

Recipe Type: Side dish

Cuisine: South Indian

Serving: 2 to 3 persons

1 Cup = 250 ml

Ingredients:

Karibevu soppu/ Karee patte/ Curry leaves – 10 to 12 leaves

Byadgi mensinkayi/Byadgi mirch/ Byadgi chillies – 3 to 4

Hunse hannu/ Imlee/ Tamarind – ¼ teaspoon

Thenginkaayi thuri/Kisa hua naariyal/Grated coconut – 1 cup

Enne/ Thel/ Oil – ½ teaspoon

Uppu/Namak/Salt – As required

Neeru/Paani/Water – As required

Ingredients for Tempering:

Enne/ Thel/ Oil – ½ teaspoon

Sasive/ Sarason ke beej/ Mustard seeds – ¼ teaspoon

Uddina bele/ Urad dal/ Split black gram – ¼ teaspoon

Karibevu soppu/ Karee patte/ Curry leaves – 4 to 5 medium-sized leaves

Hingu/ Hing/ asafoetida – 1 small pinch

Preparations:

1. Grate the required amount of coconut and keep it aside.
2. Wash and pat dry the required curry leaves and keep it aside.

Making Curry leaves chutney:

Step 1: Dry roast curry leaves and red chillies with ½ teaspoon oil until nice aroma starts coming. Add tamarind to the pan, just before switching off the flame. Cool this.

Step 2: Once it cools, add the mixture along with required amount of salt to mixer grinder jar and run the mixer to get a coarse powder.

Step 3: Now add grated coconut to the same mixer grinder jar and run the mixer once again without adding water.

Step 4: Now add little water and grind the mixture coarsely.

Step 5: Transfer the ground chutney to a bowl. Add water to adjust the consistency. Temper it with tempering ingredients.

Note:

*Use fresh coconut for better taste.

*Amount of red chillies and tamarind can be varied as per your taste.

*Use warm water for grinding chutney, if you are using frozen coconut.

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Happy and Healthy Cooking!!!!