Curry leaves is the one which turns an ordinary dish into an aromatic dish. This helps a lot in digestion and many diseases related to food can be cured with the help of this small herb. Almost all of the Indian dishes use it while seasoning. We can also consume it with buttermilk, by crushing it into the buttermilk. Especially for women, it helps a lot in hair growth.
This time my mom got a lot of fresh curry leaves from the garden. It was so fresh and hence i didn't want to waste by storing it for a long time in the fridge. Hence the thought of preparing karuveppilai thuvaiyal flashed my mind.
Curry Leaves - 1 cup
Red Chillies - 2
Green Chillies - 2
Urad Dhal - 1 tbsp
Tamarind - gooseberry sized
Coconut - 2 tbsp
Ginger - 1/2 inch piece
In a kadai, heat 1 tsp of oil. Add the urad dhal and roast it till it turns golden brown.
Add the ginger and tamarind and saute well. Then add the chillies and saute for a min.
Add the curry leaves and saute well.
In a mixer add all the roasted ingredients, salt and coconut. Grind it to a smooth paste.
This curry leaves will increase the body temperature. So if you want you can replace the tamarind with lemon juice.
Serve this chutney with hot rice and a some ghee, if you are feeding your kids. It also goes well with idly/dosa.
I am sending this to SWC - Cooking with Greens event hosted by Sowmya