Curry leaves Chutney Powder

Curry leaves, abundant in iron, are an indispensable element in South Indian cuisine. They infuse dishes with their unique flavor and contribute to the region’s culinary identity. But did you know that these humble leaves also offer a wealth of health benefits, particularly in their iron content?

In this blog post, we’ll explore the rich world of curry leaves and unveil a delightful recipe for curry leaves chutney powder. This versatile condiment can elevate your meals, serving as a delectable dipping chutney for rotis and idlis or as an exquisite flavor enhancer for your rice dishes.

The Nutritional Powerhouse: Curry Leaves

Curry leaves, scientifically known as Murraya koenigii, are more than just a flavor enhancer. They are teeming with iron, making them a nutritional powerhouse. Iron is a vital mineral that plays a crucial role in transporting oxygen throughout the body, supporting energy levels, and maintaining overall health. Incorporating iron-rich ingredients like curry leaves into your diet can help combat fatigue and boost your vitality.

In my hometown, curry leaves flourish abundantly in our backyard garden. Until I left for college, I didn’t fully appreciate their true worth. These days, a small pack of curry leaves comes with a hefty price tag, so I handle them with utmost care. Recently a friend shared a big batch of them, so I made this chutney. We have been consuming it with everything!.

2 cups washed and dried curry leaves
1 cup dry coconut
1 tbl spn chana dal
1 tbl spn urad dal
1 tea spn cumin seeds
A pinch asafoetida(optional)
7-8 red chillies
A small piece tamarind

Wash the curry leaves and spread them on a dry towel to air dry completely.
Heat a little oil and fry the curry leaves, on a low flame, until they turn crispy.
Remove the leaves and in same pan, add little more oil.
Fry chana dal, urad dal, cumin seeds and roast till they are brownish.
Then add coconut, asafoetida(if using), tamarind and fry for sometime.
Add salt.
Once cooled to room temperature, grind to a powder.
Store in air tight container.

Omlet Pulao

Years ago, I discovered an Omlet pulao recipe and have since experimented with various modifications. Now, I’ve perfected a version that my family loves, which I’d like to share for future use. I usually make this on busy weekdays for a delicious dinner. Serve with a raita and a simple salad for a complete meal.

Omelette Pulao Recipe:


  • 1 cup basmati rice
  • 1 can thick coconut milk
  • 2 cardamom pods
  • 2 cloves
  • 1 tsp chili powder
  • 1 tea spn garam masala
  • 1 tea spn fresh garlic-ginger paste
  • 1/2 cup chopped onion
  • 1/2 cup chopped tomato
  • Oil
  • Coriander leaves for garnishing

    For Omlet:
  • 2 eggs
  • 1/2 tea spn chilli powder
  • 2 tbl spn onion
  • Oil
  • Coriander leaves
  • Salt


  1. Heat oil in a pan and add cardamom and cloves.
  2. Add onion and ginger-garlic paste and fry for few minutes.
  3. Add chopped tomato; cook until it turns mushy.
  4. Stir in chili powder and garam masala; fry briefly.
  5. Add washed basmati rice to the pan(if needed, add more water); stir-fry for few minutes.
  6. Pour in coconut milk, season with salt, and cook till rice is done.
  7. Garnish with coriander leaves.
  8. Prepare an omelette using eggs, coriander leaves, chili powder, and chopped onion; cut into small squares once cooked.
  9. Mix omelette pieces into cooked rice gently before serving.

Chickpeas Parathas

We love parathas, I also find making kids lunchboxes (with some kind of protein) a big challenge every day. Today I had soaked chickpeas, so I decided to make these chickpeas parathas for their lunchbox. These were delicious and full of nutrients.

I never use canned chickpeas. So I soak them fresh and make any dishes. If I forget to soak them beforehand, I soak them for an hour or two in hot water or put them in instantpot on yogurt mode for couple of hours. Then cooking them for couple of whistles in pressure cooker yields soft chickpeas. Use the cooked ones for this Chickpeas paratha or any other curries.

2 cups cooked chickpeas
2 cups wheat flour
2 tbl spn mozerella cheese (optional)
2 tbl spn coriander leaves
1 tea spn chilli powder
1/2 tea spn garam masala
1/2 tea spn chaat masala

Make a loose dough with wheat flour, water, salt. Knead very well by adding a little oil.
Leave it aside for atleast 30mins.
Soak chickpeas overnight and pressure cook them.
Grind them (without any water) to a smooth paste.
Add salt, spices, cheese and coriander leaves.
Mix it very well. Make balls from the mixture.
Stuff the chickpeas balls in the dough. Carefully roll them into parathas.
Roast on hot tava applying enough ghee.
Serve hot with pickle or any other side.

Makes about 4-5 parathas
Preparation time : 30mins

Pulav with Green Moong and Coconut Milk

It is hard to make time consuming dishes during the weekdays. But with all our daily work, it is very important to have the right nutrition. I pick easy but nutritious dishes on such days. This Pulav with Green Moong and Coconut Milk is one such dish. It is very similar to the other Sprouted moong pulav I posted few years ago, but I made some modifications.

I make this Pulav with Green Moong and Coconut Milk in Instantpot. It takes very less active work, but is full of flavor and nutrition. Preferably use sprouted moong but I don’t always remember to sprout moong, so I just cook the moong in pressure cooker for few whistles(taking care not to make it mushy) and then add it. I add thick stems of coriander leaves(we would otherwise waste these!) that give a nice aroma to the pulav.

1 cup basmati rice
3/4 cup green moong
1 tea spn chilli powder
1/2 cup carrots
1/2 cup onion
1/2 cup tomatoes
1/4 cup thick stems of coriander leaves
1/2 tea spn garam masala
A pinch turmeric
1/2 tea spn coriander powder
1/2 tea spn cumin powder
1 can coconut milk
1 tbl spn coriander leaves

If you haven’t sprouted green moong, pressure cook the moong for 2-3 whistles.
Heat oil and fry onions and finely chopped thick stems of coriander leaves. Add salt.
Add carrots, tomatoes. Cook for few mins.
Add turmeric, chilli powder, coriander powder, cumin powder, garam masala.
Now add washed basmati rice, fry for few mins.
Add cooked or sprouted moong.
Pour in one whole can of coconut milk (if needed, add more water that is enough to cook rice).
Cook on manual for 3 mins, high pressure.
When pressure is gone, open the instantpot, gently mix the pulav.
Garnish with coriander leaves.

PS: Follow exact steps in a pressure cooker if you don’t have Instantpot.

Serves :3
Preparation time : 20mins.

Moth Beans Curry (Easy Matki Usal)

Easy Matki usal

Moth Beans are these tiny beans that are popular in Maharashtrian cuisine. Misal Pav is one of the very popular dishes made with these beans. There was a time I would make the more traditional version but now due to time constraint, I started making this easy matki usal. I make this often on weekdays, I put everything in InstantPot before I leave for kids classes. By the time I am back home, I have the hot dinner ready.

Different ways to serve this Easy Matki Usal.
Serve with either pav/bread or chapati
– Topped with onions and lemon juice
– Topped with chiwda
– Topped with both onions, and chiwda
– Topped with some spiced yogurt(add chilli powder, chaat masala to yogurt)
– Just plan usal without any topping

2 cups moth beans (matki)
1/2 cup onion
1/2 cup tomatoes
1 tea spn grated ginger
1 tea spn chilli powder
1 tea spn goda masala(or use garam masala)
1 tbl spn grated coconut
1 tbl spn coriander leaves
3 cups chicken stock or vegetable stock or water
A pinch turmeric

Heat oil, add onions and grated ginger, salt and fry for sometime.
Now add turmeric, chilli powder, tomatoes.
When tomatoes get a bit softer, add goda masala, fry again.
Add the stock or water.
Close the lid and cook for 4mins manual(if using sprouted matki, reduce it to 3 mins since it cooks really fast).
When pressure is gone, open the lid and adjust water.
Add coriander leaves.
Serve hot.

Serves : 5-6
Preparation time : 15mins

Moringa Leaves Dal (Drumstick Leaves Dal)

Moringa Leaves Dal
Moringa Leaves Dal

Moringa leaves or drumstick leaves (Maskasangi Pallo) is the new health food craze. Drumstick is the humble vegetable that is a must-have, at least once a week, on the menu in most Konkani homes or for that matter, any South Indian home. The leaves were not used in cooking in my home but I use them very regularly now. This moringa leaves dal is one of our favorites.

Moringa is full of iron and anti-oxidants. It is supposed to have so many other health benefits too. Many people take it in the form of powder or even pills. But we love to add it to different dishes.

This Moringa leaves dal is full of flavor and very easy to make. We usually buy these leaves every time we see these. The dal goes so well with rice and ghee, with a simple spicy sidedish.

We also make rotti out of these leaves.

Moringa Leaves Dal

Moringa Leaves Dal (Drumstick leaves dal)

A very simple dal with drumstick/moringa leaves, that is healthy and delicious.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4


  • 1 cup Moringa leaves
  • 1 cup toor dal
  • A pinch turmeric
  • 2 cloves garlic
  • 4 green chillies
  • 1 tspn thick tamarind extract
  • salt


  • 1 tspn mustard seeds
  • 1 tspn chana dal
  • 1 tspn urad dal
  • 1 tspn cumin seeds
  • 6 curry leaves
  • 2 red chillies


  • Remove the little stems of the moringa leaves and separate out the leaves.
  • Wash the leaves and chop into small pieces.
  • Wash toor dal and pressure cook with moringa leaves, garlic, finely chopped green chillies, turmeric, 2 cups of water for about 3 whistles.
  • Open the cooker when all the pressure has gone and slightly mash the contents with the back of spoon.
  • Add a little more water to the dal micture, add tamarind, salt and bring to boil. Switch off heat.
  • For the seasoning, heat oil, add chana dal, let it fry for a min.
  • Then add urad dal, cumin seeds, mustard seeds, broken red chillies, curry leaves. Fry for a min.
  • Pour the seasoning on the dal and close the lid.
  • Serve hot with rice and dollop of ghee.

Mixed Greens Khichdi

Mixed Greens Khichdi

I usually get a huge pack of mixed greens from Costco that gets used enthusiastically for few days. Since it goes bad quickly, I try to make few different recipes – this also makes sure we consume all of those greens in two-three weeks’ time. This Mixed Greens Khichdi is one of those dishes. It tastes great, it is a one-pot dish that comes together quickly, it is healthy, so it checks all the right boxes.

I prefer making this dish in InstantPot because I can start the dish and walk away. But this can be easily prepared in a normal pressure cooker – I prepared it pressure cooker before I bought InstantPot.

You can make this Khichdi with just spinach or with a combination of few different greens. I have tried both and it comes out great with any combination. I have used masoor dal here, but this can also be prepared using moong dal.

Also check out sweet khichdi, pongal and other pongal recipes.

Matta Rice Idli/Dosas (Ukdo tandul poLe/idli)


Few days ago I was chatting with my friend Priya and she mentioned using parboiled rice in idli/dosas. I don’t usually like the texture of idlis/dosas made with ukdo tandul(matta rice). She mentioned that she makes idlis with all parboiled rice. This is the only parboiled rice I have in the pantry. So I thought I would have to try Matta Rice idli/dosas again. I have to say this was one of the best idlis I have made in a while. They were pillowy soft and delicious.

This Matta Rice Idli/Dosa batter was used for a week in different forms – dosas, idlis, appe, uttappa. This became sour a bit faster than the all idli rice batter but it also made very soft and delicious idlis. I used 50% urad dal with skin. The skin gives some fiber. You can use all this or the whole black urad or dal/whole urad without skin. All the versions work well.

The next day, I made dosas with the same batter. Use a well-oiled tava for making the dosas. I served the dosas with a spicy chutney and they tasted amazing.


Then the next day was appe. They had outer crispy sides and but very soft in the center, just the way appe should be.


Last was uttappa. By now the batter had a sourness. The addition of a lot of onions and coriander leaves offsets the sourness. Give these a try and I am sure you would love these.


Check out these matta rice appe recipe too where the batter is specifically made for appe.
Check out the idli post here.

Spicy Tomato-Coconut Chutney

Spicy Tomato-Coconut Chutney
Spicy Tomato-Coconut Chutney

I prepared this Spicy Tomato-Coconut Chutney a few days ago for dosas and we absolutely loved it. We had a lot of green (unripe) tomatoes in my freezer from last summer grown in our vegetable garden. Well, that means I need to find new and creative ways to turn them in to food. I decided to make a Tomato-Coconut chutney taking inspiration from some other chutneys I make like coconut-onion chutney, garlic chutney, tomato chutney.

Usually I make green tomato pickle from these unripe tomatoes. This time I had a huge stock of them and also had a lot of other pickles in fridge, so decided to just freeze them to use in different recipes.

Now about the coriander stems I used in this Spicy Tomato-Coriander Chutney – I usually take out the coriander leaves for garnish but leave the stems in fridge. Then I add those stems to chutney or pulavs. They provide thickness and flavor without overpowering the dish.

You can use red or green tomatoes to your liking. I have tried both and turn out great.

Check out a short video of this on my instagram –

Black Chana Sidedish (Chane randayi)

Chane Randayi

Chane randayi is a very popular Konkani sidedish from North Kanara. It is slightly different from the Chane Ghashi which has slightly different spices, so the taste of the dish changes based on these few spices.

Chne randayi is prepared with either black or the kabuli chana. A vegetable like banana(cooking kind), suran etc are added along with it to give a nice taste. This was a regular on the menu at my home.

1 cup chickpeas
1 cup banana or suran(elephant yam) cut into pieces
1/2 cup fresh/frozen coconut
1 tea spn coriander seeds
4-5 red chillies
1 tea spn mustard seeds
1/4 tea spn asafoetida(hing)
4-5 curry leaves
4-5 pieces kokum or 1 tea spn thick tamarind extract

Soak chana in water for 7-8 hrs.
Pressure cook chana with banana or yam for about 3-4 whistles. (If the chana used is old, it will take more whistles).
Heat a little oil, add coriander seeds.
Grind with coconut, red chillies.
Add the ground masala to the cooked chana, add kokum or tamarind, salt.
Cook till it starts boiling.
In a small pan, heat oil, add mustard seeds.
When it starts popping, add hing, curry leaves.
Add this seasoning to chana.

Serves : 4-5
Preparation time: 20mins

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