Curry leaves (Murraya Koenigii) are an essential part of everyday South Indian cooking. It is a vital ingredient for the seasoning of most dishes. Curry leaves are very healthy and have many medicinal properties. The leaves are an excellent source of iron. They are good for digestion and are used to treat chronic cases of anemia. The juice extracted from the leaves is believed to be good for diabetes.
Here is a recipe using curry leaves that is easy to make and retains the nutritional benefits of curry leaves.
1 bundle Curry leaves
2 medium sized Onions, finely chopped
3 tbsp grated copra
1 tsp fenugreek seeds
2 red chillies
1 tbsp powdered jaggery
1 tsp salt
1 tbsp cooking oil
For the seasoning:
½ tsp mustard seeds
1 tbsp oil
- Separate the curry leaves from the stalk. Wash the leaves thoroughly and dab dry the additional water.
- In a thick bottomed pan, heat the oil. When hot, add the chopped onions and fry till transcluscent. Reduce the flame. Next add the red chillies and fenugreek seeds and stir for a few minutes. Remove the onions, fenugreek and red chillies and set aside.
- In the same oil, fry the curry leaves and the grated copra for a minute.
- Grind all the ingredients to a fine paste. Add salt and jaggery as per taste.
- Season the ground paste and allow to cook for 5-8 minutes over a low flame to reduce moisture content. Remember to keep stirring occasionally. Once all the moisture evaporates, the chutney is ready.
- This chutney is ideal as an accompaniment with chapathies, dosas, idlis and rice.
- This preparation can be stored in the fridge for 3-4 days. Remember to use a dry spoon when you serve it.