Just a plain rice with curry leaves Pachadi (chutney) is a healthy side dish recipe to keep our stomach healthy. Curry Leaves Pachadi has a good flavor of curry leaves and packed with nutritional goodness. Curry leaves is an integral part of South Indian kitchen. It has lot of medicinal value. We generally throw away the curry leaves from the dishes before eating it . But in this pachadi we grind these leaves and cook. By this we will get sufficient amount of curry leaves in our diet.
Curry leaves is easily available and it will help to keep a lot diseases at bay. Curry leaves helps in reducing congestion in chest and nose loaded with Vitamin C and fiber . This leaves lowers the cholesterol level as it is rich in antioxidant properties. It helps in lowering blood sugar levels and fighting diabetes . Do try this healthy and traditional Curry Leaves Pachadi and serve with hot steam rice with ghee.
Preparation time – 5 minutes
Cooking time – 10 minutes
Totaltime – 15 minutes
- 1 1/2 to 2 cups curry leaves tightly packed
- 1 tbsp split pegion gram (toordal )
- 1 tbsp black gram
- 1 tsp pepper powder
- 1/4 tsp fenugreek seeds
- 4 to 5 guntur red chilly
- 1medium size gooseberry tamarind
- 1 onion sliced
- 1 tomato sliced
- Salt to taste
- 2 to 3 tsp oil
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- Little asafetida
- 1/2 tsp ghee
- 1tsp garlic very finely chopped
Wash the curry leaves very well in water for 2 to 3 times and put on a strainer and rest it for one hour so that it becomes dry.
Heat a pan with little oil and roast the curry leaves on low flame till you notice slight colour change in curry leaves.
Then transfer the curry leaves on a plate to cool down.
In the same pan add a half spoon of oil and roast fenugreek seeds and pepper slightly.
Immediately add the toor dal and black gram and sauté till light golden brown.
Then put in red chilly and roast nicely and then add in onion and tomato and sauté nicely for two minutes till the vegetables turns sof5t slightly.
Allow all the ingredient to cool down nicely.
Then transfer all the roasted ingredients to mixer jar and also add sufficient salt and tamarind , then grind to fine paste.
If necessary add little water and grind to fine paste.
Heat one tsp of oil and add in mustard seeds and cumin seeds and allow them splutter.
Then immediately add in asafetida and give a nice mix once and put in grinded paste.
Sauté the Curry leaves Pachadi nicely and transfer to the serving bowl.
Heat the ghee in a pan and add in little mustard seeds and allow to splutter , then put in garlic fine chopped and curry leaves .
Transfer the tempering on the Curry Leaves Pachadi and serve with piping hot steam rice along with ghee.
- Can omit onion ,garlic and tomato.
- 1 cup equals 250ml.
- Use sesame oil if you want to store for months.
- If we keep cooking this pachadi with more oil , we will get thokku consistency.
- Can store this thokku in fridge for six months , otherwise can store for 15 minutes.
- May add in 1 tsp jaggery if you wish.