About:

In India ‘Chutneys’ are supposed to be the best accompaniments with snacks and savouries. Chutney  also transliterated chatney or chatni) is a family of condiments associated with South Asian cuisine and my mom used to make various types of powders as an accompaniment.

Intially i started relishing it with dosa and idli, but by now i am so much addicted to it that i even have it with simple dal-chawal n dahi…

Health Benefits:

Curry leaves are natural flavouring agents with a number of important health benefits, which makes your food both healthy and tasty along with pleasing aroma. They contain various antioxidant properties and have the ability to control diarrhea, gastrointestinal problems such as indigestion, excessive acid secretion, peptic ulcers, dysentery, diabetes and an unhealthy cholesterol balance. They are also believed to have cancer fighting properties and are known to help protect the liver.

Yields- 1 cup
Preparation time-15-20 minutes
Cooling time-10-15 minutes

Ingredients:

• Peanuts-1cup
• Fresh curry leaves-1/2cup
• Fenugreek seeds-1tbsp
• Red chillies-6-8 (as per spice preffered)
• Tamarind- a small marble size
• Salt- to taste

 Procedure: 

• Dry roast peanuts in a wok or a skillet on a medium low flame until they peel off or brown spots appear on them. Take off the heat, transfer to a plate and allow it to cool a bit.
• Now in the same pan dry roast curry leaves, red chillies, fenugreek seeds and roast for a minute or two. Transfer this to the same plate and let all the roaste ingredients cool a bit.

• Once everything cools down place them in the blender/food processor along with salt, tamarind and grind to fine powder.
• Transfer it to an airtight container and serve as a quick side dish with idli/dosa/hot steamed rice.

Serving suggestions:

Watermelon Rind/Peel dosa

Navarathan (9) legumes Dosa

Brown and Red rice dosa

Maize meal Instant Idli

Brown rice and Oats Idli

Note:

• If you feel fenugreek seeds may turn the powder bitter- feel free to skip or reduce the quantity.
• Spices can be personalized as per the taste.
• Tamarind need not be soaked and proportion can be personalized as per the taste.