Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, curry leaves onion chutney. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Find Deals on Onion Chutney in Pantry Staples on Amazon. Curry leaves chutney recipe is made in two ways in my home. A chutney that is creamy thick and smooth goes well with idli, dosa, pongal and most other south Indian breakfasts.
Curry Leaves Onion Chutney is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Curry Leaves Onion Chutney is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have curry leaves onion chutney using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Curry Leaves Onion Chutney:
- Prepare 1 Onion Large
- Prepare 2 Cloves Garlic
- Make ready 3/4 cup Curry Leaves
- Prepare 2 Green chilli -
- Take to taste Salt
- Get 1 tablespoon coconut Grated -
- Get 1 tablespoons Coconut oil -
- Get 4 - 6 tablespoons Water -
- Make ready 2 tablespoons Coconut oil -
- Prepare 1/4 teaspoon Mustard seeds -
- Get 1/4 teaspoon Cumin Seeds -
- Get 1 Red chili Dried -
- Take 1/8 teaspoon Asafoetida -
If you want the typical south-Indian flavours in your chutney, then just add a tempering of curry leaves, urad dal, whole red chillies and mustard seeds to it. This is just one of the ways you can mould this chutney and make it go with anything you are eating. Curry leaves chutney recipe - South Indian chutney is made from curry leaves and coconut. This goes perfect as a side with idli, dosa, vada, uttapam..
Steps to make Curry Leaves Onion Chutney:
- Chutney : Pour one tablespoon of oil onto a non stick pan.
- Add the roughly chopped onion, garlic cloves, slit green chili and washed curry leaves into the pan.
- Sprinkle enough salt to allow the onion to cook through faster.
- Saute until the onion cooks through and the curry leaves turn slightly crisp.
- At this point add in the grated coconut. Saute for another minute or two.
- Cool completely. Grind to a paste. Add water a tablespoon each while grinding to get the desired consistency. Place the chutney in a serving bowl.
- Tempering: Heat oil in a pan and add mustard seeds and cumin seeds. Once it splutters break/ tear the red chili into 2-3 pieces and add to the hot oil.
- Remove from heat and add in the asafoetida.
- Pour the tempered oil on to the chutney. Serve with idli/dosa
Curry leaves are known as kadi patta in Hindi and karuvepillai in Tamil language and this chutney is also known as karuvepillai chutney and curry leaves thogayal. Taste: Mild spicy and tangy Serving Ideas: Serve it as a dip with steamed rice. Coconut Chutney is a staple South Indian side dish for breakfast dishes such as idli, dosa, vada, upma or pongal. There are many variations to make the traditional coconut chutney and today's recipe is one of them. I have used a lot of fresh curry leaves to make the chutney healthier and delicious.
So that’s going to wrap it up for this exceptional food curry leaves onion chutney recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
