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.
Once cooled to room temperature, grind to a powder.
Store in air tight container.