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Monday, 25 August 2014

Karbevya chutney pitti (curry leaves & coconut dry chutney powder)


Curry leaves is used in most of the recipes in south India.  Curry leaves is supposed to be very good for reducing acidity, control of diabetes, lower bad cholesterol, controls premature greying of hair etc.  In curries generally  these leaves are used for tempering/seasoning and it is not eaten and most often discarded.   But the major benefit of this becomes  available to our body only when we consume it.   Here I present a chutney powder which is very tasty and healthy and  we can have as a side dish for rice, gruel, dosa, idly etc..


 


Ingredients

Grated coconut                      1 cup

Red chilly                                 10 to 12

Curry leaves                            ½ cup

Tamarind                                 small piece

Salt to taste.

 

Method

Wash and clean curry leaves and dry them with kitchen towel and  keep aside.

Dry roast the grated coconut till light brown, then add  red chilly, tamarind, salt and curry leaves fry till nice aroma comes and coconut becomes dark brown.

Roast them in low flame so that it does not get burnt.

Let it cool  completely .

Then make fine powder without adding water.

Store in air tight container.

You can store this in room temperature for 15 to 20 day.

Serve this healthy  curry leaves chutney with rice or dosa, idly .

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