Curry leaves Chutney / Kadipatta Chutney


Curry leaves an integral ingredient in our day to day cooking is used to add flavour to curries, dals and vegetables. Most of us don’t tend to eat the leaves and we discard it. But these very curry leaves have loads  of health benefits which include lowering cholesterol, maintaining blood pressure levels and curry leaves are considered to be very good for skin and hair too. Please do include curry leaves as a part of your day to day diet. One way of including it in your daily diet is dry curry leaves chutney which tastes very nice too. A simple recipe with loads of health benefits. Curry leaves have a strong flavour which is not much favoured at my place (I love it though), and I had to find a way to make it a point to be consumed on day to day basis, hence I added a few roasted dals and spices to enhance the taste of the chutney and yesss it was loved by all. So here goes my recipe. 

  • 2 tsp oil
  • 1 cup tightly packed curry leaves
  • 3 tbsp Urad dal /split black gram dal 
  • 1 tbsp chana dal / bengal gram dal
  • 1 tbsp sesame seeds
  • 4 dry red chillies broken ( adjust spice level to your choice)
  • 4 black pepper
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 1/4 tsp turmeric powder
  • A piece of tamarind ( as per tang required)
  • Salt to taste
  • Rinse the curry leaves well. The curry leaves have to be fresh to get the best taste. They should be spotless too. Once rinsed well spread them on a cotton cloth and let them dry totally. There should be no moisture left. This is very important as this is a dry chutney which is to be preserved for days and even a little moisture will spoil the chutney. 
  • Heat a flat pan, add 1 tsp of oil, add in the dry curry leaves and roast them till crisp. To check try crushing a few leaves with your fingers, if they crush easily, it means they are perfectly roasted. Transfer to a plate to cool. 
  • Heat  a flat seasoning pan first dry roast the sesame seeds. As they get roasted they start popping up. This means they are perfectly roasted. Transfer to a separate plate. Now add 1 tsp oil to the pan, add urad dal and roast it till golden brown. Take care not to over roast, it won’t taste good. Once done transfer to a plate. Then add in the dry red chillies and roast them till crisp. Transfer to a plate.
  • Add in chana dal and roast it in the same pan till golden brown. Transfer to a plate. Then in the same pan roast coriander seeds, cumin seeds, once you get its roasted aroma switch off the flame, add in asafoetida, turmeric powder and tamarind and mix well so that there is no moisture in any of the ingredients. 
  • Once all the ingredients are cool, first add the curry leaves to the dry grinder jar and grind it to powder, then add the rest of the ingredients and grind it to a little coarse consistency. Curry leaves chutney is ready to be used. Now you can use this chutney to go with dal rice, or ambolis, dhirdis, dosa, uttapam etc the list is endless. When serving it wwith ambolis or dosa add a little oil to the chutney, mix it well and serve, tastes yumm. 
  • This chutney should have a little coarse texture to enjoy its flavours.
  • The grinder jar should be totally dry.
  • You can add in your own variations like roasted flax seeds to the chutney to make it healthier. I did not have the same, hence have’nt added. 
  • Grinding the curry leaves first and then adding the rest of the ingredients helps to maintain the colour of the chutney. If you grind all the ingredients together the chutney will be dull in colour. 
  • Also the colour of the chutney may vary each time depending on the colour of the leaves as well as due to type and amount of chillies used etc. The taste however remains the same.

Join the Conversation

  1. Fantastic… It’s so nutritious!

    1. Yess 🙂 thanx Pooja

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