Tuesday, June 5, 2012

Curry leaves chutney

This is a dry chutney made of kadipatta (curry leaves) and alsi (flax seed). It is an accompaniment to a typical Indian meal of roti-subji or rice-dal. It is as tasty as it is healthy.

Here's how I make it:

1.5 cups curry leaves - washed and patted dry
2 tsp veg/canola oil
3 dry red chiles or to taste
2 tsbp flax seed or flax seed meal (I use the flax seed meal)
1 tbsp dry roasted, unsalted peanuts
1 tbsp sesame seeds
1 tsp salt or to taste

Saute the curry leaves in oil in a wide pan till they turn crisp. This should take abt 10 mins on medium to medium-low heat. Add the dry red chiles, flax seed meal and peanuts and roast another 5 mins on medium low heat. Take off heat and cool to room temperature. Dry grind to a fine powder. I use a coffee grinder specially reserved for masalas and dry chutneys, being small in capacity I have to do this is small batches. Once it is all ground up, add the salt, mix well and if necessary run it thru the grinder another time to ensure all the ingredients combine well. I always do this step, but if you have a bigger/more powerful grinder, you may be able to skip it.

Store in a dry, air-tight container. It will stay at room temperature for abt a month.

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