How to make Curry Patte Ki Sukhi Chutney -
This dry chutney goes well with bread, dosa, idli - an excellent accompaniment.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Curry leaves (कड़ी पत्ते ),
Cuisine : Kerala
Course : Pickles, Jams and Chutneys
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Curry Patte Ki Sukhi Chutney checkout Kadipatta Chutney. You can also find more Pickles, Jams and Chutneys recipes like Keerai Chutney Angoor aur Khajur ki Chutney Hirvi Mirchi Cha Thecha Oven Roasted Tomato Chutney
Curry Patte Ki Sukhi Chutney Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Curry Patte Ki Sukhi Chutney Recipe
Curry leaves 2-3 cups
Oil 2 tablespoons
Asafoetida 1/4 teaspoon
Green chillies chopped 5
White sesame seeds 1 tablespoon
Dalia 1/4 cup
Scraped coconut 1/4 cup
Salt to taste
Method
Step 1
Heat oil in a non stick pan. Add asafoetida and green chillies and saute.
Step 2
Add white sesame seeds,daalia and curry leaves and sauté for 2-3 minutes.
Step 3
Add coconut and salt and sauté for 6-8 minutes. Set aside to cool down to room temperature.
Step 4
Transfer into a mixer jar and grind to a coarse powder. Transfer into a serving bowl and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
