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Friday, May 22, 2015

CURRY LEAVES CHUTNEY- KADI PATTA CHUTNEY - KARIVEPAKU PACHADI

Curry leaves chutney 



Main Ingradients 




For about 6 bunches  of fresh curry leaves.

1/2 cup Tamarind Pulp 

1 tsp gingelly oil or any edible oil.

4 tsp Chick peas (skinned- halved) /Gram Dal or  chana dal 

4tsp Black gram Dal / Urad daal 

3tsp crushed coriander seeds 

15red chillis

4-5 garlic flakes( optional) 

Preparations 


1)seperate the leaves from the stem and wash thoroughly.

drain all water between stuck leaves and put aside




2)Soak small lemon size tamarind and squeeze out the pulp thick.





Method 



In a pan, add 1 tsp edible oil ,fry 4 tsp chana dal,4tsp urad dal,3tsp crushed coriander seeds.15 Red chillis,few cury leaves,this will give flavour to oil 



Fry till golden brown and let cool (reduce red chilli quantity if u want it less spicy for kids)

Add Curry leaves to the pan ,just fry it for 3-4 minutes ,Switch off the flame and let it cool 









Add salt and tamarind pulp little at a time.



Grind well into a thick chutney consistency.




Sesoning/Tadka/Popu/Thalimpu 



In the same pan, heat about 2cups gingelly oil,Add Mustard seeds and chana dal splutter mustard seeds and add 3 red chills (broken)and about 2 tsp asafoetida.



Lower heat, add the ground chuntney and mix well.keep on low flame for about 5 mins.
mixing occasionally, till the oil separates.



Cool and store in glass container

Serve wth Steamed Rice,Roti,Dosa, Idly  etc 

NOTES 


1)This chutney can be left at room temperature for couple of days.

then it's better to store in the refrigerator.


2) This chutney Will last for about a month.