Karuveppillai / Curry leaves chutney

Curry leaves occupy a chief position in almost all Indian dishes..They are small leaves which give enormous flavor to the dishes and also have great medicinal uses..These tiny leaves are used mostly in seasoning any dish..It helps in relieving from constipation, nausea, helps in hair growth, allays body heat and also cures skin irritations..

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.

Ingredients

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

Directions

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..

Am sending this off to Weekend Herb Blogging hosted by Kalyn

And also to Spicy Fiery Chutney event.