Curry Patta Chutney

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Curry Patta Chutney is a highly versatile condiment that is served in almost every Indian household. It is so easy to make at home, and it’s a healthier option to the store bought equivalent. Plus, how many times have you heard that “making your own food” gives you the best flavour? We’re going to follow a really simple recipe for making Curry Patta Chutney – there are only three ingredients in this recipe!

Curry Leaves Powder (Karibevu Chutney Pudi)

A healthful condiment or accompaniment, the recipe for Curry Leaves Chutney Powder is typically served with South Indian breakfast foods like Idli, Dosa, or even hot steamed rice with some ghee. In Kannada, Telugu, and Tamil, it is also known as karibevu chutney pudi, karivepaku podi, and karuveppilai podi.

curry leaves chutney powder served in a bowl with side of curry leaves stalk

Curry leaves have a bold and fragrant flavor that adds strong flavors to any dish and are a great source of calcium, iron, folic acid, vitamin A, vitamin B, vitamin C, and vitamin B2.

I usually use curry leaves in recipes for Indian curries, chutneys, upma, and rice dishes like lemon rice and carrot rice. My family adored the Curry Leaves Chutney Powder recipe that I recently tested. It pairs well with idli, dosa, and hot, steaming rice.

Curry Leaves Powder Ingredients

  • Curry Leaves – Use fresh curry leaves, for the best flavor and taste.
  • Lentils – Traditionally two lentils chana dal and split white urad dal are used for the recipe.
  • Dry Red Chilies – I used byadagi dry red chilies which are less spicy and gives a nice red color to the podi. If you can’t find byadagi chilies, you may also use Kashmiri dry red chilies. Adjust the number of chilies according to your spice level.
  • Coconut: You need dry coconut for this recipe. I have used desiccated coconut.
  • Tamarind: is added for tanginess.
  • Oil: You can use any cooking oil to roast the ingredients.
  • Garlic: I love garlic flavor in this podi, however, you can skip it and add ¼ teaspoon of asafoetida (hing) instead.
  • Jaggery: it’s optional, but gives a nice flavor.

How to Make Curry Leaves Chutney Powder

Clean the curry leaves, then separate the leaves from the sprigs. Leaves should be laid out on a kitchen towel to dry for a few hours after the stems have been discarded.

Curry leaves and a spoonful of oil are added to a skillet of heated oil. They should be roasted over a medium-low flame until they become crispy and dry. Remove and leave to cool on a plate.

step to roast curry leaves in a skillet collage

Dry red chilies, chana dal, and urad dal should all be added to the same skillet with one teaspoon of oil and sauteed on a medium-low burner until the red chilies puff up and the dal turns light brown.

After that, add the cumin and coriander seeds and toast them for one minute, or until they are fragrant.

step to roast dals and chilies collage

Once finished, extinguish the flame and stir in the dried or desiccated coconut, tamarind, and garlic cloves. Allow it to totally cool.

step to add garlic, coconut and tamarind collage

Blend it in a blender with the salt, jaggery, and all of the roasted ingredients until it resembles a somewhat coarse powder. Return it to the plate and thoroughly combine it with your hands.

step to grind curry leaves chutney powder ingredients into coarse powder collage

Chutney pudi should be served with hot, steamed rice, idli, or dosa.

curry leaves chutney powder served in a bowl with side of curry leaves stalk

Serving Suggestions for Curry Leaves Chutney Powder

Curry leaves podi (also known as Karuvepillai podi) is best served with hot steamed rice, idli, and paniyaram (paddu) along with a dollop of ghee.

Podi can also be sprinkled on bread toast, uttapams, and dosas. This chutney powder goes well with upma, lemon rice, and ven pongal, too.

Arrangement Ideas

Curry leaves powder (Karibevu Chutney Pudi) should be kept fresh for up to 7–10 days at room temperature and up to a month in the refrigerator. For the finest flavor, prepare smaller batches and consume them within a week.

Tips & Variations

  • produces 1/2 cup of podi.
  • To produce perfectly crisp curry leaves without browning them, you must roast them over a low flame. As an alternative, you can microwave the curry leaves for 2 minutes, checking after 30 seconds, to make them crispy or sundry for several hours.
  • The dals and other ingredients should always be roasted over a low flame while being stirred often; otherwise, they risk burning and tasting bitter.
  • Depending on your choice, you can either add more or less red chiles.
  • For a change, you may also add a tablespoon of sesame seeds or roasted peanuts.
  • Because it provides the best flavor and texture, I want this chutney powder to be a little bit gritty.

Curry Leaves chutney – Karuveppilai thuvaiyal

Rice, idli, dosa, and other tiffin foods go great with this delectable curry leaves chutney recipe! This karuveppilai chutney’s preparation is explained in detail with images at each stage.

I adore curry leaves, and I use them in the majority of my South Indian meals. They are excellent taste enhancers, and I believe that tempering would be lacking without them. We refer to it as karuveppilai in Tamil and kadi patta in Hindi. We also prepare a rice dish called karuveppilai podi, which is commonly made with curry leaves.

Okay, let me be clear: curry leaves cannot be substituted. Please don’t try to substitute anything if you can’t get curry leaves. Curry leaves are unparalleled. These days, Indian groceries are where you may easily find them.

Curry leaves are renowned for their flavor and health benefits (they help with digestion, keep anemia in control, and accelerate hair growth).

When we add curry leaves to sambar, rasam, or kootu, we often discard the leaves, but we can’t when we use the leaves to make chutney.:-)

Let’s look at the ingredients and instructions for making this karuveppilai chutney right now.

Ingredients required

curry leaves chutney ingredients

Curry leaves: It’s the key ingredient. We need approx 1 cup of curry leaves. Tender ones work best as they are less fibrous. But, there is no harm in using matured leaves. Skip the black leaves, though. 

Urad dal: To add texture to the chutney, we add 2 tbsps of urad dal. Please check the variation section for other options.

Dried red chilies and tamarind: We add dried red chilies and tamarind for the spicy and tangy flavor.

Coconut: While you can make this chutney without coconut, I love adding coconut, mainly if I serve it with idli and dosa. Adjust the measure as per your preference.

Apart from these ingredients, we need oil to roast the dal and also oil and mustard seeds for tempering. And we also need asafoetidawater and of course salt

Dietary specifications and serving suggestions

This chutney made with curry leaves is both vegan and nut-free. Leave out the asafoetida for a gluten-free variation. This chutney has a longer shelf life because it is sour and spicy. But bear in mind that we will also be adding coconut, so store it in the refrigerator and make sure to use a fresh spoon after each usage.

With idli, dosa, upma, and other tiffin foods, you can offer this chutney. Additionally, you may serve this with hot rice and some ghee or gingelly oil on top. If you intend to serve this chutney with rice, grind the ingredients with less water to create a thicker chutney.

Variations

  • Instead of two tablespoons of urad dal, you can use one tablespoon of chana dal for the two tablespoons of urad dal.
  • You can include a quarter cup each of mint, cilantro, and curry leaves.

How to make karuveppilai chutney

Prep-Work

  • Wash the curry leaves, spread them on a towel, and pat them dry.

Procedure

  • Oil is added to a pan that has been heated. Add the urad dal and asafoetida to the heated oil.
  • Add the dried red chilies when it begins to turn a light golden brown, and continue roasting until the urad dal turns a deep golden brown and the chilies are crunchy.
  • Add the curry leaves and tamarind after turning the heat off. Allow the urad dal to cool down as the curry leaves wilt in the heat.
  • Transfer the mixture to the mixer jar after it has cooled. also include coconut and salt.
  • It should be coarsely pulsed without any water.
  • Then, add the necessary amount of water, and blend it into a fine paste.
  • The final teaspoon of oil should be heated in a different tempering pan before the mustard seeds are added. Add it to the chutney when it sputters. The end of that. Curry leaf chutney is prepared.

Recipe notes

  • Since it adds flavor, I prefer to add coconut to this chutney. If you’re not using coconut, you can use 1.5 cups of curry leaves instead.
  • To suit your tastes, adjust the tamarind, salt, and spice.
  • One teaspoon of tamarind should be adequate for this amount if you’re using tamarind paste.

Amazing Health Benefit of Curry Leaves!

In India, curry leaves (Murraya koenigii) and sweet neem leaves are widely utilized in both food preparation and medicine. Small, green leaves, they have an unusual flavor and scent. In South Indian foods like sambhar, rasam, chutney, etc., they are frequently used as seasoning.

Nutritional Value of Curry Leaves

Curry leaves contain about 108 calories per 100 grams. They include high levels of calcium, phosphate, iron, fiber, carbs, and proteins, among other nutrients. Vitamins like vitamin A, vitamin B, vitamin C, vitamin E, etc. are also included in them.

Health Benefits of Curry Leaves

1. Powerful antioxidant

Curry leaves include a lot of plant substances that are potent antioxidants. These substances maintain our health and shield us from many ailments.

By defending us against oxidative damage, they shield us from conditions affecting the kidneys, brain system, cardiovascular system, and more.

2. May reduce the risk of cancer

Curry leaves have the potential to be antimutagenic. They defend our body against various malignancies.

Curry leaves contain flavonoids that have anti-cancer properties. They successfully impede the development of breast cancer cells.

Curry leaves also guard against colon cancer. Curry leaves are helpful in preventing cervical cancer in our bodies.

3. Reduces risk of heart diseases

Curry leaves shield our hearts from oxidative harm. Curry leaf consumption also lowers cholesterol levels. Additionally, it lowers triglyceride levels.

Thus, lowering our risk factors aids in preventing heart ailments.

4. Helps in the management of diabetes

Curry leaf consumption aids in the treatment of diabetes and the issues that are associated to it. Blood glucose levels were shown to be significantly decreased by curry leaves.

Curry leaves are full of fiber, which slows down digestion and keeps blood sugar levels from rising suddenly. They also increase insulin’s action, which benefits diabetic patients even more. To locate additional foods that can be incorporated into your diabetic diet plan, you might look at the Diabetes Food Chart.

5. Help deal with stomach ailments

Diarrhoeal and constipative conditions can be effectively treated with curry leaves. Curry leaves have alkaloids called carbazoles that aid in controlling diarrhea. Curry leaves can be eaten raw or cooked. The juice from the leaves can also be ingested.

Additionally, curry leaves have mild laxative characteristics that aid in the treatment of indigestion and constipation issues.

6. Effective against morning sickness

Curry leaf tea can be consumed to effectively treat nausea and morning sickness. To deal with morning sickness, pregnant women can benefit particularly from drinking curry leaf tea.

7. Analgesic

Curry leaves were found to be useful in relieving pain and used traditionally as an analgesic (pain reliever).

8. Neuroprotective effects

Curry leaf consumption was observed to boost the brain-protecting antioxidants.

They were also discovered to be helpful in Alzheimer’s disease by preventing oxidative damage to the neurons.

Curry leaves have also been reported to be helpful for amnesia (memory loss), which is frequently seen in the elderly as a result of aging.

9. Kills bacteria

Curry leaves are antibacterial. They are effective in preventing bacterial infections by   E.coli and Staphylococcus.

10. Hepatoprotective effects

Strong anti-oxidants found in curry leaves shield our liver from oxidative stress-related damage.

Additionally, they lessen inflammation and shield our liver from infections.

It has been discovered that curry leaves are useful in the treatment of liver cirrhosis.

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