“Kadi Patta/ Curry leaves chutney” is a mouth watering dish which can be eaten with any paratha or simply include with lunch or dinner as a side dish. It is prepared with main ingredients as curry leaves along with Til/sesame seeds.
Kadi patta/curry leaves is widely used in many parts of India especially in south & west India. Every curry or a cuisine is started with curry leaves. It has a distinct aroma and a strong flavor. From far off one can identify the aroma of that tadka given to a dal using curry leaves. It enriches the taste of any dish.
Til/sesame seed is added because curry leaves has a strong taste, using only curry leaves will give the chutney somewhat bitter taste. Til/sesame will mask its strong to some extent and also act as a binding agent. The dominant taste is only of curry leaves. The chutney is so simple to prepare that it can be made fresh anytime.
Curry leaves has many medicinal properties. It is used as a herb in Ayurveda with anti disease properties. It is packed with calcium and iron along with vitamins like vitamin C, A, B, & E. It is also widely used for hairs, enlivening its strength and shine. Eat more for good heart too. So never miss those tadka in your meal without kadi patta/curry leaves.
- Kadi patta/Curry leaves – a bunch of
- Garlic – 8 to 10 cloves
- Whole dry red chilli – 8 to 10
- Cumin/jeera – 2 tsp
- Til/sesame seeds – ½ cup
- Salt – to taste
- Oil – to fry curry leaves
- Remove the leaves from its stem.
- Wash the leaves properly with water.
- Dry the curry leaves with kitchen napkin as much as possible. Do not sundry it. Also do not leave it aside for long time or it will lose its green color.
- Heat oil in a kadhai.
- Fry the curry leaves on medium flame in batches. Be careful while frying the leaves, the water present may splatter the oil on your hands. Remove on paper napkin or kitchen towel to remove excess oil.
- Next fry the garlic just for few seconds.
- Dry roast til/sesame seeds, cumin/jeera and whole dry red chilli separately in a pan.
- Let all the ingredients cool down to room temperature.
- Grind all the ingredients to powder.
- Add salt to taste during grinding.
- Store the chutney in a clean, dry and air tight container.