I hardly get the curry leaves from the stores here as they are not too fresh and good..When my dad had come from India amma had sent some dried curry leaves and also curry leaf powder..This can be frozen and used..I made this curry leaf chutney using those leaves and it was a variation from the noraml coconut chutney..It tastes good with idlies, dosas and rice.
Curry leaves - 1 1/2 cup
Red chillies - 3
Garlic - 2
Grated coconut - 1/4 cup
Ginger - 1 /2 inch
Urad dhall,toor dhall,channa dhall - 1 tblspn each
Asafoetida powder - 1 pinch
Tamarind extract - 1 teaspoon
Mustard seed - 1 teaspoon
Oil - 1 spoon
Salt to taste
In a low flame,dry roast the curry leaves until they turn crispy and set aside.Also roast the dhalls,red chillies,coconut,asafoetida,garlic and ginger together..Grind all these along with the curry leaves, salt and tamarind extract coarsely..In a vessel heat some oil and add mustard seeds..Once they start spluttering, add the ground mixture..Add required amount of water and bring it to a boil..Simmer until the oil seperates from the mixture and seen along the sides..
Serve with idly, dosa or rice..
And also to Spicy Fiery Chutney event.