Learn how to make flavorful and tasty कडीपत्याची चटणी - Kadipatta Chutney with our chef Smita Deo.
Curry leaves also known as ‘Kadi Patta’ is one of the popular herb used in Indian cooking especially in South Indian cooking. It gives a distinct aroma and flavor to Indian dishes. Curry leaves or curry patta has numerous health benefits. It is a rich source of vitamin A, calcium, folic acid and fiber.
Ingredients:
- 1 tbsp Oil
- 1 tbsp Coriander Seeds
- 1 tsp Cumin Seeds
- 3 tbsp Split Black Gram Lentils
- 2 Dried Red Chillies
- 1 cup Curry Leaves
- 1 tsp Tamarind Paste
- 1/2 Jaggery
- Salt
- Water
- 1 tsp Oil
- Asafoetida
- 1/4 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
Method:
1. Heat oil in a pan
2. Once the oil is heated, add coriander seeds, cumin seeds, split black gram lentils
3. Saute it till the color of the lentils turn golden brown
4. Now, add dried red chillies, curry leaves and roast them till they become crispy
5. Turn down the flame and wait for it to cool down
6. Now, grind the mixture along with tamarind paste, jaggery, and Salt
7. Add water in between while grinding
8. In the pan heat oil again and add asafoetida, mustard seeds
9. Once the mustard seeds are tempered, immediately add cumin seeds along with the ground mixture and saute it
10. Add some water to the pan for good consistency
11. Saute it again, take it out and store it
Curry leaves also known as ‘Kadi Patta’ is one of the popular herb used in Indian cooking especially in South Indian cooking. It gives a distinct aroma and flavor to Indian dishes. Curry leaves or curry patta has numerous health benefits. It is a rich source of vitamin A, calcium, folic acid and fiber.
Ingredients:
- 1 tbsp Oil
- 1 tbsp Coriander Seeds
- 1 tsp Cumin Seeds
- 3 tbsp Split Black Gram Lentils
- 2 Dried Red Chillies
- 1 cup Curry Leaves
- 1 tsp Tamarind Paste
- 1/2 Jaggery
- Salt
- Water
- 1 tsp Oil
- Asafoetida
- 1/4 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
Method:
1. Heat oil in a pan
2. Once the oil is heated, add coriander seeds, cumin seeds, split black gram lentils
3. Saute it till the color of the lentils turn golden brown
4. Now, add dried red chillies, curry leaves and roast them till they become crispy
5. Turn down the flame and wait for it to cool down
6. Now, grind the mixture along with tamarind paste, jaggery, and Salt
7. Add water in between while grinding
8. In the pan heat oil again and add asafoetida, mustard seeds
9. Once the mustard seeds are tempered, immediately add cumin seeds along with the ground mixture and saute it
10. Add some water to the pan for good consistency
11. Saute it again, take it out and store it
Category
🛠️
Lifestyle