Tuesday, 19 July 2016

Curry leaf chutney

Having access to a curry leaf plant can be a dangerous thing. There are times of the year (like right now) when the plant seems to double its number of leaves every week. And since I can't possibly waste a single precious leaf, I end up adding it to almost everything I make - often with disastrous results. Pasta anyone with a curry leaf pesto? No? Oh ok. How about a curry leaf sandwich then?

This curry leaf chutney uses up every last leaf without evoking a single shudder from loved ones. 

Here goes. The recipe follows.


1/5 packed cups of curry leaves
1/4 cup of urad dal
2 tsp of bengal gram dal
8-10 dried red chillies (I used the sweeter ones)
10-14 sundried tomatoes
A pinch of asafoetida
2-3 peppercorns
1/2 tbs of oil
Salt to taste


Microwave leaves in a shallow bowl in 30 second increments, until they turn dry and crisp.

Warm oil and add the remaining ingredients to it, stirring frequently until the dals turn golden brown and the chillies darken. 

Once everything cools down to room temperature, whirr in a blender into a coarse powder. 

La la la!