I try to make best use of these tiny green leaves in every possible dish that I cook. Not only to beautify the dish with curry leaves seasoning but also to infuse the aromatic treasure in to it. That is because : I ♥ curry leaves.
I had heard people saying it’s very difficult to plant and grow curry leaves which will not survive just like any other plant. Having this weird thing in my mind, I planted curry leaves in every corner of my parent’s house when they built new “Sweet Home” in a village near Udupi. To my astonishment all the plants have grown to big tree with many branches and I feel we have curry leaves grove now.
I pack a huge batch of these aromatic leaves in my return journey to UAE and reserve them in refrigerator which stays fresh for as many as 20 days. Using the same batch of curry leaves which I brought from my home land, I made this curry leaves chutney. It has minimum spices and needs minimum time but delights your taste buds for sure. The aromatic leaves when blend with fresh coconut, roasted lentil, red chilly and salt infuse a unique taste. A pinch of asafoetida adds on flavor to this neither too thick nor too thin curry leaves chutney and takes the dish to the next level.
My mother makes amazingly tasty curry leaves chutney which is one of her signature recipes as well. I pair it with rice, idli and dosa, it goes very very well with them all.
Refer other chutney recipes here.
Meet you all with one more interesting recipe. Till then bye.