Wednesday, March 30, 2011

Curry Leaves Chutney - South Traditional

---Karivepaku Pachadi/Karivepaillai Thuvayal---
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Goodbye Pak, Hello Lanka!!! If there is one thing on the minds of Indians in-house and off-shore, its "Cricket WC 2011". As a typical Indian, I grew up along with my two younger brothers enjoying, watching and cheering India, all the way till now. And even now we make those triangular calls after each victory. With all eyes set on the final for Saturday, we join, billion Indian hearts beating for 11 boys in blue to make India proud!..Men in blue, its high time and its right time to go for it!!!
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Much like the home game cricket, Curry leaves is a home story for me, as I grew up with one big Curry leaves tree in our back yard. I'll rant about that in my next post of Curry leaves, when I publish the recipe for Curry Leaves Powder. For now I want to proceed with my streaming with this traditional Curry Leaves Chutney, just right to eat with plain rice with a hint of ghee and raw onion.
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Ingredients.

2 cups Curry Leaves
1 tbsp - oil
1 tbsp - Channa dhal
1 tbsp - Urad dhal
1 tsp - Cumin seeds
1 tsp - Coriander seeds
3-5 - Red chillies
4 -5 Garlic pods
Tamarind - A big marble size soaked in little water to soften.
Salt to taste
Water enough to grind into chutney.
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Procedure :
Stir Fry the curry leaves in oil for 2 - 3 mins and keep aside.
In the same vessel, now fry the all the remaining dry ingredients except tamarind.
Remove from heat and let cool.
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Once the fried ingredients are cooled grind them to a coarse powder.
Now add the fried leaves, soaked tamarind, salt and enough water and grind thoroughly till all the ingredients mix well and chutney is almost smooth.
Adjust salt.
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Serve with any plain rice, ghee or gingely oil and raw onion.
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2 comments:

Nandini said...

The chutney is very delicious and nice! Yummm...

Gulmohar said...

That sounds like a flavorful chutney.must be yum with hot rice :-)