Curry leaves are touted to be very good for health. Most of the dishes we use curry leaves as part of the tempering and due to the thickness of the leaves we mostly find ourselves picking them out of the meal and keeping them aside to throw.
My bhabhi shared this recipe she learnt from a friend of hers, which does full justice to curry leaves. This spicy tangy chutney is the only thing you will want with your dosa once you have tasted it.
Kabuli chana: ¼ cup (Soaked)
Curry leaves: ½ cup
Coriander seeds: 1tsp
Cumin seeds; ¼ tsp
Red chillies: 2 nos
Whole black pepper: ¼ tsp
Grated coconut: ¼ cup
Sesame seeds: 2 tbsp
Jaggery powder: 1 tsp
Tamarind pulp: 1-2 tbsp
Rock salt: to taste
Mustard seeds: ¼ tsp
Hing: a pinch
Soak ¼ cup of kabuli chana for at least 8 hrs; it will swell to more than half a cup.
Wash and rinse the soaked chana and cook until it is soft.
Drain any water after cooking and reserve.
Dry roast coriander seeds, cumin seeds, whole black pepper, and red chilies until light brown.
Dry roast half cup of curry leaves, making sure the leaves don’t turn brown or burn.
Dry roast sesame seeds.
Crush a tablespoon of chana with your fingers and set aside.
In a blender add all roasted ingredients and blend to resemble a coarse powder.
Add grated coconut, whole cooked chana, rock salt, tamarind pulp and jaggery powder and blend to a chutney. Use the reserve chana water to help with the blending.
Heat a pan and add mustard seeds, when it splutters add a pinch of hing and the blended mixture and sauté for a few minutes. Add water if you want to vary the consistency.
Add the crushed chana and mix it into the chutney.
Serve with dosas or use as a spread.
The bits of crushed chana helps to give some texture to the chutney.
Food group: legumes and greens
Greens are powerhouses of nutrition. Rich in several vitamins and minerals they should form an essential part of an everyday staple diet.
Chickpeas are your legume category. This is whole foods and a great addition for much-needed protein and fiber.
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