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.The other is the karivepaku pachadi which is made similar to the methi leaves chutney that goes best with rice. We also make the curry leaves podi rice that is a quick fix to dinner any time.
Curry leaves are high in antioxidants, minerals and vitamins. Consuming them regularly can help to beat infections, anemia, diabetes, bad cholesterol and many other disorders in human body.
Curry leaves chutney, I am sharing today is a diabetic friendly recipe, can be consumed regularly by folks trying to beat or prevent diabetes.To enjoy this chutney, one need not be diabetic,can be consumed by any one.
If you are in the habit of using roasted gram/ putnalu/ pottukadalai in chutney, replace it with chana dal, the taste of this dal is so good in any chutney and it does come with more health benefits than pottukadalai. Chana dal gives a good creamy mouth feel that doesn’t come with roasted gram.
Health benefits of curry leaves
Curry leaves are proved to increase metabolism and control blood sugar levels when consumed regularly or often. Chana dal is one of the best lentils to use in any chutney recipe as they are low in glycemic index as well the glycemic load, which doesn’t give sugar spikes. There are a lot of forums on the web, you could read them for the proven effects.
For those who are doubtful about the nutrients being lost in stir fried curry leaves. You can dry the curry leaves in shade for few days until they turn crisp. Mash them up, to powder with moist free hands and store it in a glass jar. If desired can be refrigerated. Add to the chutney whenever needed. My mum dries the curry leaves in the veranda during the day for three days to dehydrate them completely, not during the monsoons since the leaves get molded.
To make curry leaves chutney, i have used red chilies, ginger, chana dal. You can replace the ingredients with green chilies, garlic, peanuts, coconut or roasted gram to suit your taste. To make the recipe diabetic friendly, i made them using the mentioned ingredients. I did not season the chutney to make it low fat and as such it doesn’t need, since it is so flavorful, smooth and tasty on its own. I color of the chutney will be different if green chilies or coconut are used.
This chutney can be served with any variety of idli, dosa, upma,pongal.
Curry leaves chutney or karivepaku pachadi recipe
Curry leaves chutney recipe | kadi patta chutney | kavepaku pachadi
Curry leaves chutney made in andhra style using curry leaves and lentils. Serve it with Indian breakfast or snacks.
Ingredients (240 ml cup used)
- 8 sprigs curry leaves large (1 cup loosely measured)
- 2 to 3 tbsp Chana dal or senaga pappu or ½ cup coconut or 4 tbsp peanuts
- 1 garlic clove or ¼ inch ginger
- ½ tsp cumin or jeera
- 2 to 3 Red chilies or green chilies
- 1 tbsp Lemon juice or tamarind as needed
- Salt as needed
- 1 tsp Oil
How to make the recipe
- Wash curry leaves in lot of water, drain them in a colander.
- Soak tamarind in little warm water. Skip if using lemon juice.
Pour 1 tsp oil to a pan. Add the curry leaves and fry until crisp on a medium heat. Fry jeera in the same pan. Skip this step if you are using curry leaves powder.Set aside the leaves to cool in a plate.
If using green chilies and coconut, skip this step. Pour 1 tsp oil to the same pan. Fry chilies and chana dal until golden.
Blend together curry leaves, jeera, chilies, garlic, chana dal or coconut, tamarind or lemon juice and salt with enough water.
Check salt and add more if needed.
Curry leaves chutney is ready to serve.