Curry Leaves Chutney

If there is one leaf that is used in cooking and at the same time ignored, it is "Curry leaves". Well, curry leaves is a staple in Indian dishes, commonly used in cooking. Do you know that this leaf has lot of health benefits than just flavour? To name a few, curry leaves: 👉 Is rich in Folic acid and iron. 👉 Improves digestion. 👉 Lowers cholesterol. 👉 Maintains blood sugar level.

I made this chutney for a mixed veg paratha. Trust me, it was a great combo for paratha. You can also have it for idli and dosa. Ingredients Onion 1 Tomato 1 Coconut 1/4 cup Curry leaves a handful Red Chilli 3 or 4 (depends on how spicy you want the chutney to be) Urad dal 1 tbsp Mustard Seeds 1 tsp Asafoetida a pinch Oil

Method:

1. Heat oil in a pan. Once hot add urad dal and saute it until it is browned. Do not over-brown it.

2. Add asafoetida, red chilli and few curry leaves.

3. Next add the chopped onions until they are translucent.

4. Add chopped tomatoes. Fry for a minute until the tomato pieces become soft.

5. Add salt, coconut and the remaining curry leaves. Saute them for a minute.

6. Switch off the flame and allow it to cool.

7. Once cool, blend them into a fine paste.

8. Heat oil in a pan. Once hot, add mustard seeds and allow it to splutter. Pour it over the chutney.
   

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