Categories
Quick Cooking Tips

(255) Curry Leaves Dry Chutney

Ingredients

  • 1 cup fresh Curry leaves.
  • ½ cup Peanuts.
  • ⅓ cup White sesame seeds.
  • 1 tbsp. Cumin seeds.
  • 1 tsp. Dry Mango powder (Aamchur).
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 6-8 whole Dry Green chillies.
  • 1 tbsp. Oil.

Method

  1. Pluck curry leaves from the stalks. Wash and dry for 10 to 15 minutes on the kitchen towel.
  2. Heat oil in nonstick kadhai and add Mustard seeds in it. Wait for the crackling sound and then add Asafoetida powder and dry green chillies. Stir and now add Sesame seeds and Peanuts. Saute for 1 minute and add Curry leaves. Saute on medium flame and stir continuously till all leaves turn crispy.
  3. Switch off the flame and add Dry Mango powder.
  4. When cool completely, grind in a grinder and make a coarse powder.
  5. Serve Curry leaves chutney with Rice, Idli, Dosa or as you wish.
Dry Chutney

List of my other recipes.

Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

2 replies on “(255) Curry Leaves Dry Chutney”

Leave a comment